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Monday, September 20, 2010

Mexican Pork (Crock-Pot) Recipe

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= 274 cals, 14g fat, 6g fiber, 17g carb, 21g protein, 764mg sodium, 54mg chol

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