Nutrition per serving may change if servings are adjusted.
1½ pounds lean ground pork
1 cup chopped onion
2 (15 ounce) cans Great Northern beans, rinsed and drained
1½ cups green salsa
1 cup reduced sodium chicken broth
¾ cup water
1½ teaspoons ground cumin
2 tablespoons snipped fresh cilantro
¼ cup light dairy sour cream (optional)
In a large skillet, cook ground pork and onion over medium heat until meat is brown and onion is tender. Drain off fat. Transfer meat mixture to a 3½- to 4½-quart slow cooker (see Tip). Stir in beans, salsa, chicken broth, water and cumin.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Stir in cilantro. If desired, top each serving with sour cream and additional cilantro.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.