Pork And Pinto Beans

Name: Pork And Pinto Beans
Ingredients: 1 pound dried pinto beans; 1 boneless pork loin roast (3 to 4 pounds), halved; 1 can (14-1/2 ounces) stewed tomatoes; 5 medium carrots, chopped; 4 celery ribs, chopped; 1-1/2 cups water; 2 cans (4 ounces each) chopped green chilies; 2 tablespoons chili powder; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; Dash pepper; 2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches); Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

14 ingredients

3 steps

Ingredients

1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Directions

1

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2

Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
3

Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice.