Ingredients

Instructions

  1. In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
  2. Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
  3. Stir in black beans.
  4. Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
  5. Sprinkle with Monterey Jack cheese.