Mexican Pork-Crockpot
1 pound pork boneless loin roast, cut into 1 inch pieces
1 20-oz. jar of salsa
1 can (4-oz.) chopped green chilies, drained
1 can (15-oz.) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese, optional
Mix pork, salsa, and chilies in a 4 quart crockpot. Cover and cook on Low 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook about 5 minutes longer or until hot. Sprinkle with cheese. Serve over rice.