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Slow-Cooker Mexican Pork
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-
Prep
5
min
-
Total
6
hr
10
min
-
Servings
4
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Ingredients
-
1
lb boneless pork loin roast, cut into 1-inch pieces
-
2 1/4
cups thick & chunky salsa
-
1
can (4 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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Steps
-
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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-
Vary the taste of this Mexican pork recipe by using pinto beans instead of black beans and cheddar cheese instead of Monterey Jack cheese.
-
Serve Mexican pork over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 370
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 1550mg
- 65%
- Potassium
- 730mg
- 21%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 10g
- 42%
- Sugars
- 6g
- Protein
- 33g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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