Slow Cooker Mexican Pork and Beans – CE
cornbread
  • Clean Eating
  • pork, slow cooker
Slow Cooker Mexican Pork and Beans – CE
cornbread
  • Clean Eating
  • pork, slow cooker
Servings:

Ingredients

Prep
  • 2 1/2 lb boneless pork loin
  • 1 C frozen bell pepper
  • 1 C frozen chopped onion
  • 2 T chili powder
  • 2 t cumin
  • salt and pepper to taste
  • 15 oz fire roasted diced tomatoes
  • 17 oz cornbread mix
  • 2 egg
  • 2/3 C milk
On Cooking Day
  • 1/2 C chicken broth
  • 15 oz canned chili beans
  • 15 oz canned white beans

Instructions

To Assemble
  1. Add first 7 ingredients to large zipper bag (do not drain tomatoes).
  2. Mix last 3 ingredients in bowl. Add to sprayed casserole dish.
To Cook
  1. Add pork mixture and broth to slow cooker. Cook on low for 8-10 hours.
  2. Add beans during last 30 minutes (drain white beans, but not chili beans).
  3. Cook cornbread in 400 degree oven for 15-20 minutes.

Ingredients

Prep
  • 2 1/2 lb boneless pork loin
  • 1 C frozen bell pepper
  • 1 C frozen chopped onion
  • 2 T chili powder
  • 2 t cumin
  • salt and pepper to taste
  • 15 oz fire roasted diced tomatoes
  • 17 oz cornbread mix
  • 2 egg
  • 2/3 C milk
On Cooking Day
  • 1/2 C chicken broth
  • 15 oz canned chili beans
  • 15 oz canned white beans

Instructions

To Assemble
  1. Add first 7 ingredients to large zipper bag (do not drain tomatoes).
  2. Mix last 3 ingredients in bowl. Add to sprayed casserole dish.
To Cook
  1. Add pork mixture and broth to slow cooker. Cook on low for 8-10 hours.
  2. Add beans during last 30 minutes (drain white beans, but not chili beans).
  3. Cook cornbread in 400 degree oven for 15-20 minutes.
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