Thursday, January 19, 2012

RECIPE: Mexican Pork (or chicken)

1 pound pork tenderloin, cut into 1" cubes (or any kind of pork, I use chops)
1 cup frozen corn kernels, organic, non GMO
1 can black beans
2 cups picante sauce, or salsa, homemade, (or Pace)
4 cups mixed salad greens
4 ounces monterey jack cheese, I use pepper jack or cheddar, grated

1. Throw it all into the crock pot and cook on low till pork is tender.

2. Serve over a bed of lettuce (or brown rice or low carb, gluten free tortilla), topped with grated cheese, with sour cream on the side.

Servings: 4

Notes: You can use a can of crushed tomatoes and 2 T taco seasoning if you don't have picante sauce or salsa.  I saute onions and bell peppers to add to this version. Tastes different but still good.

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