Pork Salsa Stew

Enjoy

COOK TIME
4

hours

Ingredients

• 2 (15.5-ounce) cans black beans, drained and rinsed
• 2 cups frozen or canned corn kernels
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 cups medium salsa verde, divided, plus additional for topping
• 2-3 lb boneless pork butt roast, cubed
• Cooked rice or pasta
• 1 cup grated cheese of your choice
• Jalapeno slices, for topping

Preparation

• 1 Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
• 2 Combine the beans, corn, garlic, cumin, and 1 cup of the salsa verde in the prepared crock.
• 3 Arrange the pork cubes on top.
• 4 Top with the remaining cup of salsa verde.
• 5 Cover. Cook on Low 2 to 4 hours, or until the meat is just tender but not dry.
• 6 Serve over rice or pasta, topped with grated cheese, additional salsa verde, and jalapeño slices.