Slow Cooker Mexican Pork Makes: 4 servings 1 lb boneless pork loin roast, cut into 1-inch pieces 2 1/4cups Old El Paso® Thick 'n Chunky salsa (from 24-oz jar) 1 can (4.5 oz) Old El Paso® chopped green chiles, drained 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup shredded Monterey Jack cheese (4 oz), if desired
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. Substitution Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese. Special Touch Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
