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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (804g) Recipe makes 2 servings |
||
| Calories 953 | ||
| Calories from Fat 403 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.9g | 69% | |
| Saturated Fat 20.2g | 101% | |
| Monounsaturated Fat 16.9g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 184mg | 61% | |
| Sodium 2270mg | 94% | |
| Potassium 2592mg | 74% | |
| Total Carbohydrate 61.7g | 20% | |
| Dietary Fiber 19.2g | 76% | |
| Sugars 12.7g | ||
| Protein 79.3g | 158% | |
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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
1
In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.2
Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.3
Stir in black beans.4
Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.5
Sprinkle with Monterey Jack cheese.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Loins
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings > For 1 or 2
- Occasion > Everyday
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Kauaian cook
On Sep 26, 2006
After reading comments, cooked 2 pieces of pork loin roast — total of just over 2 lbs. After 5 hours, cut one up using my kitchen shears in the crockpot. Was surprised at how quick the beans get to a boil at high setting — a time to watch the pot. The stew is easy, and can have as much flavor as you wish — play around with the salsa — we used Pace Mild (it was on sale!) and added a bit of more spicy salsa and sour cream at the table. The 1 lb. we are using will make about 4 servings over brown rice for the two of us. The other half we will use to "shred" and make enchiladas later (into the freezer now). Wonderful to get so many meals with so little preparation and effort.
From: Bergy
On Feb 26, 2004
I would give this more than 5 stars if I could - This is such a simple, straightforward, versatile recipe that is so good - the scent in the house was wonderful - I had it tonight with rice steamed baby carrots & green beans. Tomorrow I will fill corn tortillas, spoon sauce over them and top with Monterey cheese and I still have enough to freeze one dinner for another treat! The pork was lucious tender and moist and the flavor was perfect for my taste buds - Sincerly Audrey thank you for a" I don't feel like spending a lot of time in the kitchen" day recipe. I know it will freeze well. This is comfort food for sure I would serve this to guests as well - All round winner
From: SusieQusie
On Aug 16, 2005
Wonderful mix of flavors! I left the pork loin (2 lbs. or so) whole & it was tender enough to pull apart after 5 hrs. Looking forward to the leftovers for lunch. Thanks!
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