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Mexican Pork




Source of Recipe


by Laureljean, from Betty Crocker�s Slow Cooker Meals, October 2002


Recipe Introduction


Laurel�s Note: I suggest adding a few spices to the dish when you put it in to cook, whatever you like spicing up your Mexican fare�cumin, chili powder, a dash or two of hot sauce.


List of Ingredients




1 pound pork boneless loin roast, cut into 1-inch pieces (I used boneless country pork ribs cut in pieces)
1 jar (20 ounces) salsa
1 can (4 ounces) chopped green chilies, drained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 cup shredded Cheddar cheese (4 ounces), if desired

Recipe



Mix pork, salsa and chilies in 3-1/2 to 4-quart slow cooker.

Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese, if desired.

Substitution: Vary the taste by using black beans instead of pinto beans and Monterey Jack cheese instead of Cheddar cheese.

Serve with hot cooked rice, Spanish rice or tortilla chips. Serve with any of the traditional condiments of Mexican cuisine, such as guacamole or chopped avocado, sour cream, chopped tomato or chopped cilantro.