Slow-Cooker Mexican Pork

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

  • 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

  • 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

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.

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.