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Recipe

Slow Cooker Mexican Pork

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

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( 232 Ratings)

232 Ratings

5 Stars 23%

4 Stars 31%

3 Stars 28%

2 Stars 13%

1 Stars

Member Reviews ( 15 )

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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

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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.

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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 %;
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.

Review & Comments

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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