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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