By Tara Bench and Khalil Hymore
Pork loin is a lean, healthy cut; we pair it with high-fiber beans for a delicious Mexican meal.
Prep: 20 minutes
Total: 8 hours 20 minutes
Serves 8 to 10
2 pounds boneless pork loin
1 medium onion, diced
3 carrots, diced
3 cloves garlic, minced
1 chipotle chili in adobo, chopped, plus 2 tablespoons adobo sauce
2 15.5-ounce cans cannellini beans, drained and rinsed
1 28-ounce can diced tomatoes
3 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon each cinnamon and cayenne pepper
1/4 cup chopped cilantro
1. Trim excess fat from pork and cut roast in half crosswise. Combine remaining ingredients, except cilantro, in a 6-quart slow cooker and add pork; cover and cook 5 hours on HIGH or 8 hours on LOW.
2. Shred pork with two forks and stir in the cilantro. Serve in corn tortillas with crumbled queso fresco, red onion, and lime wedges on the side.
Nutrition facts per serving: 265 calories, 9g total fat, 3g sat fat, 666mg sodium, 22g carbs, 65mg chol, 28g protein, 7g fiber