| 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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