Mexican Pork
1 lb pork boneless loin roast Cut into 1” pieces
1 (20 oz) jar salsa
1 (4 oz) can green chilies, drained
1 (15 oz) canned black beans, Rinsed and drained
1 c. Monterey Jack cheese
Mix pork, salsa, and chilies in 3 ½ to 4 quart slow cooker. Cover and cook on low heat 6-8 hours or until pork is tender. Stir in beans. Cover and cook 5 mins or until hot. Sprinkle with cheese.
Yield: 6 servings
No comments:
Post a Comment