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1 Cup Dry Pinto Beans
3 1/2 Cups Water
1/4 Cup Chopped Onion
1 Can (4 Oz. ) Chopped Green Chilies
1 Clove Garlic -- minced
1 Tablespoon Chili Powder
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Dried Oregano
1 Boneless Pork Shoulder Roast -- (1 1/2 pounds), trimmed
1 Bag (10 1/2 Oz. ) Corn Chips
1/4 Cup Sliced Green Onions
Shredded Cheddar Cheese
Chopped Fresh Tomatoes
Place beans and enough water to cover in a 3-quart saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 20 minutes or until reduced to 1 1/2 cups. Add meat and bean mixture; heat through. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield 6-8 servings.
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