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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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Slow down the kitchen frenzy with a hearty black bean and pork dish.
Created Mar 3, 2015
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Ingredients

  • 1 lb (500 g) boneless pork loin roast, cut into 1-inch pieces
  • 2 1/4 cups (550 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 can Old El Paso* Chopped Green Chiles, drained
  • 1 can (540 mL/19 FL oz) black beans, drained, rinsed
  • 1 cup (250 mL) shredded Monterey Jack cheese

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.

Expert Tips

  • Tip 1
    Substitution: Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese.
  • Tip 2
    Special Touch: Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream.

Nutrition Information

No nutrition information available for this recipe
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