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1 pound pork boneless loin roast, cut into 1-inch pieces
1 jar (20 oz. ) salsa
1 can (4 oz. ) chopped green chilies, drained
1 can (15 oz. ) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese (4 oz. ), if desired
Mix pork, salsa and chilies in 3 1/2 - 4 quart slow cooker.
Cover and cook on low for 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Sprinkle with cheese. 4 servings.
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