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Slow Cooker Mexican Pork

Slow down the kitchen frenzy with a hearty black bean and pork dish.

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( 234 Ratings)

234 Ratings

5 Stars 23%

4 Stars 32%

3 Stars 27%

2 Stars 13%

1 Stars

Member Reviews ( 18 )

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Prep Time 5 min
Total Time 6 hr 10 min
Servings 4

Ingredients

1: lb boneless pork loin roast, cut into 1-inch pieces

2 1/4: cups Old El Paso® Thick 'n Chunky salsa (from 24-oz jar)

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup shredded Monterey Jack cheese (4 oz), if desired

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Directions

1 In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese.

Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 1550mg; 1550%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 10g 10% Sugars 6g 6% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 1/22/2013 6:28:45 PM REPORT ABUSE Bitsofmoxy said:

Rating:

When I peered in on it, when it was done, I figured it would taste like stewed pork. So glad I was wrong. Served over yellow rice and it was scrumptious. Thinking the leftovers would taste good wrapped up in a burrito.

This reply was: Helpful Inspiring

Posted 12/17/2012 7:26:07 PM REPORT ABUSE Kris_in_Florida said:

Rating:

Well, I liked it. I added corn and pintos and garnished with Mexican blend cheese and a dollop of sour cream, but my husband said it was just, "Okay". He is a plain old meat & potatoes guy, no adventure in his soul when it comes to food. If I have to eat all this myself, I probably won't make it again, but it's not because I don't like it, it's because he's so narrow-minded about food.

This reply was: Helpful Inspiring

Posted 7/31/2012 7:07:14 AM REPORT ABUSE teacher3and1 said:

Rating:

I was not sure how my picky children were going to like this but they surprised me and asked for more! I was so impressed with this recipe and have told all my friends and family about it. I added a can of whole kernel corn for a bit more color but other than that- it was perfect! I served with with rice and my family ate the combo in soft tortilla shells. Can't wait to make this one again!

This reply was: Helpful Inspiring