MEXICAN PORK (IN SLOW COOKER)

1 Pound boneless pork loin roast, cut into 1-inch pieces
2¼ Cups chunky salsa
1 Can (4.5 oz) chopped green chilies, drained
1 Can (15 oz) black beans, drained, rinsed
1 Cup shredded Monterey Jack cheese (4 oz), if desired

In 3 ½- to 4-quart slow cooker, mix pork, salsa and chilies. Cover; cook on low heat setting 6 to 8 hours. Stir in beans. Cover; cook on low heat setting about 5 minutes or until beans are hot. Sprinkle with Monterey Jack or Cheddar cheese, if desired. Serve over brown rice or tortilla chips (top with a dollop of guacamole or sour cream).

Serving size: ¼ of dish
Calories: 370
Fat: 10 g
Cholesterol: 70 mg
Carbohydrate: 39 g
Protein: 33 g
Sodium: 1,550 mg

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