Crock Pot Mexican Pork
"A low-fat way to serve Mexican."
photo by vrvrvr
- Ready In:
- 8hrs 15mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 lb boneless pork loin roast, cut into 1 inch pieces
- 1 (20 ounce) jar salsa
- 4 ounces chopped green chilies, drained
- 15 ounces black beans, rinsed and drained
- 1 cup shredded monterey jack cheese
directions
- In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
- Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
- Stir in black beans.
- Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
- Sprinkle with Monterey Jack cheese.
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Reviews
-
This was ridiculously easy to make and my husband and I literally ate it (and enjoyed it) for DAYS. A meal that tastes good as leftovers is always a winner in my book, but this has the added bonus of being super easy to make. How would I not give it five stars!? -
Used a 24oz jar of Pace mild salsa. Roast had been seared on the stovetop. We did three cans of black beans due to our preference of ratio between meat and beans. No cheese because of allergy restrictions.<br/><br/>This was VERY tasty all by itself. It's also great as a burrito/taco filling, as part of naked burritos, as a sandwich filler (like barbeque sandwiches), and in quesadillas. Plan to add this to my versatile frozen meat mixes (chicken, hamburger) for speeding up last-minute meals. Next time I plan on utilizing dry beans rather than canned beans. -
Absolutely delicious. Crowd pleaser! Next time I will use spicier salsa. We loved it over rice. -
I really liked this but did not add the chilis because my salsa was spicy enough. I think this would be good with corn in it as well. -
This had really good flavor and it was SO easy! I have been canning my own meat for over a year now, and used two pint-sized jars of home-canned pork roast and broke it up. Since the meat was already cooked, it was just a matter of warming it up and letting the flavors meld. My husband had some on tortillas, and I had mine over left-over polenta and corn - yum! We even forgot the cheese, and it was still delicious. Try it over polenta. You'll love it!
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Tweaks
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Easy and great for my diet. I used kidney beans instead of black beans, also added an extra pimento. This will be a regular meal for my family. Thanks.
RECIPE SUBMITTED BY
I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year.
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<br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list.
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<br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes
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<br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks.
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<br>Happy Cooking!
