Crockpot Mexican Pork

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 or tortilla chips.

Contributed by: Edit

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