A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Pinto Beans and Pork

Pinto Beans and PorkTender, 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.

Emily

Print Friendly
Share

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>