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- 1 1/2 pounds boneless pork loin roast, cut into 1-inch pieces
- 1 tablespoon chili powder
- 2 clovesgarlic, minced
- 1/2 teaspoon ground chipotle chile pepper (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 14 1/2ounce canno-salt-added diced tomatoes, undrained
- 1 15 ounce canno-salt-added black beans, rinsed and drained
- 1 8 ounce canno-salt-added tomato sauce
- 1 cup frozen whole kernel corn
- 1 mediummango, halved, seeded, peeled, and chopped
- 1/4 cup snipped fresh cilantro
- 1/4 cup red onion shards (optional)
1. In a medium bowl combine pork, chili powder, garlic, ground chile pepper (if using), cumin, and salt; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Cook half of the pork in hot oil until brown on all sides, stirring occasionally. Transfer to a 3-1/2- or 4-quart slow cooker. Repeat with the remaining pork.
2. Add tomatoes, beans, tomato sauce, and frozen corn to pork in slow cooker.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. Combine mango, cilantro, and, if desired, onion shards. Spoon over top of each serving.
- Servings Per Recipe 6,
- cal. (kcal) 315,
- Fat, total (g) 7,
- chol. (mg) 78,
- sat. fat (g) 2,
- carb. (g) 32,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 12,
- pro. (g) 32,
- vit. A (IU) 1603,
- vit. C (mg) 30,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 246,
- Potassium (mg) 862,
- calcium (mg) 101,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 2,
- Lean Meat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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