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Slow-Cooker Mexican Pork

Slow-Cooker Mexican Pork
  • Prep 5 min
  • Total 6 hr 10 min
  • Servings 4
Slow down the kitchen frenzy with a hearty black bean and pork dish.
Updated October 28, 2008

Ingredients

  • 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

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.

  • 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 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
% Daily Value*:
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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