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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