Saturday, January 31, 2009


2 lb. lean pork loin roast, boneless
1 lb. pinto beans
2 cloves garlic, chopped
1 onion, chopped
2 Tbsp. chili powder
1 Tbsp. salt
1/2 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilies, peeled and roasted

Put all ingredients in crock pot and cover with water. Cook covered over low heat. Add water as needed. After about 6 hours, take out meat and shred. Cook with lid off until thick, about 1 hour. Serve over tortillas,chips, in a burrito, or over a salad. Add toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, guacamole, sour cream, black olives, salsa, hot sauce, etc.

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