Ingredients
1
lb boneless pork loin roast, cut into 1-inch pieces
2 1/4
cups 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
Preparation
In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
Cover; cook on Low heat setting 6 to 8 hours.
Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.
