Tender, delicious pork and hearty pinto beans make short work of satisfying your family’s hunger!
1 (16 oz) package dried pinto beans
1 (3 to 4 pounds) boneless pork loin roast, cut in half
1 (14-1/2 oz) can stewed tomatoes
3 large carrots, chopped
4 ribs celery, chopped
1-1/2 cups water
2 (4 oz) cans chopped green chilies
2 tablespoons chili powder
1/2 teaspoon garlic powder
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
2 (10-1/2 oz) packages corn tortilla chips
Chopped green onions, chopped tomatoes, shredded cheddar cheese, sour cream and shredded lettuce
Sort beans and rinse with cold water. Transfer to a Dutch oven; add water to cover by 2 inches. Bring to a boil over high-heat and boil for 2 minutes. Remove from heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse the beans, discarding the liquid. Place roast in a 5 quart slow cooker. In a large bowl, combine the beans, stewed tomatoes, carrots, celery, water, chilies, chili powder, garlic powder, cumin, oregano, salt and pepper; blend well. Pour over roast in slow cooker.
Cover and cook on High for 3 hours. Reduce heat to Low and cook for 5 hours longer or until the beans are tender.
Remove the meat and shred using two forks; return to the slow cooker. Using a slotted spoon, serve meat-bean mixture over tortilla chips. Serve with your choice of toppings. Makes 10 servings.