| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main, Dish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Pork loin roast |
| 1 | ts | Salt |
| Pepper; to taste | ||
| 3 | Cloves Garlic; Sliced | |
| 16 | oz | Dried pinto beans; soaked |
| 1 | ts | Oregano |
| 1 | ts | Ground cumin |
| 1 | tb | Chili powder |
| 7 | oz | Chopped Green chiles; canned, Drained |
| 3 | Chipotle pepper; minced | |
| 1 | hour longer. |
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. Add the chipotles. Cook, uncovered, for 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. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious! Recipe by: Taste of the South website -- by Diana Rattray Posted to recipelu-digest Volume 01 Number 649 by Rodeo46898@aol.com on Jan 31, 1998
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