Another cold and rainy day

With the weather being cold and drizzly we went to a movie yesterday with Bill and Jo and saw The Blindside. It is a great movie but more than a bit of a tear jerker. Take at least 3 kleenex, maybe 4.
H.E.B. had pork roast on sale for 97 cents a while back and I bought one and cooked it in the crockpot. It was about a 7 pound roast so I had to freeze some for use another time or we were going to get very tired of pork. So when I ran across this recipe it sounded ideal for using up some pork and indeed it was! I poured it over tortilla chips (white ones)and then sprinkled on grated Mexican blend cheese. It was yummy and a make again recipe for me.


Slow Cooker Mexican Pork
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

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.
Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 70mg;
Sodium 1550mg; Total Carbohydrate 39g (Dietary Fiber 10g, Sugars 6g); Protein 33g Percent Daily
Value*: Vitamin A 20%; Vitamin C 4%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0
Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.