| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ethnic–mex, Tacos / bur | 12 | Servings | |
INGREDIENTS
| 3 | lb | Pork loin roast |
| 1 | ts | Salt |
| Pepper; to taste | ||
| 3 | Cloves garlic; sliced | |
| 16 | oz | Dried pinto beans; soaked several hours |
| 1 | ts | Oregano |
| 1 | ts | Ground cumin |
| 1 | tb | Chili powder |
| 1 | cn | Chopped green chiles (7 ounce); drained |
INSTRUCTIONS
Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Recipe by: Internet Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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