Southwest Crock Pot Pork

7 Oct

What a delicious and fast dinner idea I have for you! I went through my pantry, opened a few cans and dumped them into my crock pot-thats it! Sometimes on a cold day, I just love these hearty, warm and filling meals! And the best part is there are lots of leftovers! Not only is this pork delicious on its own, but its great over rice or in lightly fried corn tortillas! Seriously, this was a real winner in my house!

Southwest Crock Pot Pork
3-4 lb pork roast (or I used 3 super thick pork chops with the fat removed)
2 cans cream of chicken soup
1 can water
1 can sweet corn, drained
2 Tablespoons cumin
1 Tablespoon chili powder
salt & pepper
2 cups grated cheddar cheese (I use sharp)
1 can black beans, rinsed and drained
1/4 cup cilantro, chopped
2 scallions, chopped
In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crock pot to high. Cook for at least 6 hours. Before serving, remove roast and shred the meat. Stir meat back into sauce with black beans, cilantro, and scallions. Serve over rice or in fried corn tortillas.

One Response to “Southwest Crock Pot Pork”

  1. shuttle5 October 8, 2009 at 5:09 pm #

    This was very yummy and it's great for leftovers. John loved it, and so did I. Wouldn't change a thing. I saw the crock pot set on 275 degrees all day.

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