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Mexican Pork-Crockpot

Posted by on May. 8, 2009 at 11:11 PM
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Mexican Pork-Crockpot

1 pound pork boneless loin roast, cut into 1 inch pieces
1 20-oz. jar of salsa
1 can (4-oz.) chopped green chilies, drained
1 can (15-oz.) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese, optional

Mix pork, salsa, and chilies in a 4 quart crockpot. Cover and cook on Low 6 to 8
hours or until pork is tender. Stir in beans. Cover and cook about 5 minutes
longer or until hot. Sprinkle with cheese. Serve over rice.

 


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by on May. 8, 2009 at 11:11 PM
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