Slow-Cooker Mexican Pork

Slow-Cooker Mexican Pork

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

Prep Time

05

Minutes

Total Time

6:10

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese.
Special Touch
Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream.

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*:
    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.