| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Improv, Kohl, Mexican, Main dish, Meats |
1 |
Recipe |
INGREDIENTS
| 3 |
lb |
Pork loin roast, trim fat |
| 1 |
lb |
Pinto beans |
| 2 |
|
Garlic cloves, chopped |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Cumin seed |
| 1 |
tb |
Oregano |
| 1 |
cn |
Green peeled chili peppers |
| 3 |
ts |
Salt |
INSTRUCTIONS
Put everything into a large pot. Cover with water. Cook covered over a low
heat for 6 hours. Keep adding water to cover the meat. Remove meat, and
cook without the meat until thickened. Shred meat and put back into the
pot.
Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes,
chopped avocado, and taco sauce.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce and Clem Kohl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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