1 lb boneless pork loin roast, cut into 1 inch pieces
1 (20 ounce) jar salsa
4 ounces chopped green chilies, drained
15 ounces black beans, rinsed and drained
1 cup shredded monterey jack cheese
In a 4 quart slow cooker, mix together the pork, salsa, and green chilies. Cover and cook on low heat setting for 6 to 8 hours or until pork is tender. Stir in black beans. Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated. Sprinkle with Monterey Jack cheese.