Advanced

Slow Cooker Mexican Pork

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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

false

(231 Ratings)

231 Ratings

5 spoons 23%

4 spoons 32%

3 spoons 28%

2 spoons 13%

1 spoons

Member Reviews (15)

863e8752-0001-4ce5-8f3e-29dbc331600d

Pin It

PREP TIME
5 Min
TOTAL TIME
6 Hr 10 Min
SERVINGS
4

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

Save $$$ on your favorite brands

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.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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 a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 1550mg;
Total Carbohydrate 39g

(Dietary Fiber 10g,
Sugars 6g),

Protein 33g;

Percent Daily Value*:

Vitamin A 20.00%;
Vitamin C 4.00%;
Calcium 8.00%;
Iron 20.00%;

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.

Review & Comments

Write a Review

1 - 3 of 15 Reviews View All

Posted 1/5/2011 7:49:18 PM REPORT ABUSE Jaroch said:

Rating:

This one of our favorite recipes! The only thing I changed was using a pork tenderloin instead of the pork loin ... less fat.

This reply was: Helpful Inspiring

Posted 10/10/2010 11:45:16 AM REPORT ABUSE Taterlake said:

Rating:

Thanks maryann61; good suggestion :-)!!!

This reply was: Helpful Inspiring

Posted 3/8/2010 6:50:30 AM REPORT ABUSE maryann61 said:

Rating:

I absolutely LOVE this recipe! A few things I've changed a bit when I doubled it. First, I bought a 3lb. pork butt roast, and I placed it in the crock pot whole. Once it cooked for 6 hours, I removed it, and EASILY cut it into bite size pieces, and placed it back in. Second, since I doubled it I used one mild and one medium jar of salsa along w/ 2 cans of chiles; not everyone likes it too hot, but it gave it a tiny kick for those who do. And last, along with 2 cans of rinsed black beans, I added 2 cans of fiesta corn (drained). Not only did it improve flavor, but it made it "look" even better with the yellow corn. I serve it with the cheese, sour cream, and fresh cilantro over brown rice, and tortilla chips for "scooping." Leftovers are even tastier, and go well in a tortilla wrap!

This reply was: Helpful Inspiring