Follow these steps for perfect results
boneless pork loin
cubed
salsa
green chilies
pinto beans
rinsed and drained
cheddar cheese
shredded
nonfat sour cream
rice
cooked
Place pork loin, salsa, and green chilies in a slow cooker (crockpot).
Cover and cook on low heat for 6 to 8 hours.
Stir in pinto beans.
Cook for about 5 more minutes.
Serve over rice.
Top with shredded cheddar cheese and sour cream.
Expert advice for the best results
For extra flavor, brown the pork loin before adding it to the slow cooker.
Adjust the amount of green chilies to your desired level of spiciness.
Add a can of diced tomatoes for extra vegetables.
Everything you need to know before you start
15 mins
Can be made ahead and reheated.
Serve in a bowl over rice, topped with cheese and sour cream. Garnish with cilantro.
Serve with a side of cornbread.
Serve with a side salad.
Pairs well with the spice and savory flavors.
A Spanish red wine that complements the dish.
Discover the story behind this recipe
Common dish in Mexican cuisine.
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