| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Meats, Fish, Poultry | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Boneless pork loin roast |
| 1 | lb | Dry pinto beans |
| 6 | c | Water |
| 1/2 | c | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 1 | tb | Salt; or to taste |
| 2 | tb | Chili powder |
| 1 | tb | Cumin |
| 1 | ts | Oregano |
| 4 | oz | Diced green chiles |
| Corn chips | ||
| Lettuce; shredded | ||
| Onion; chopped | ||
| Tomatoes; diced | ||
| Monterey Jack or Longhorn cheddar cheese; shredded | ||
| Sour cream | ||
| Salsa |
INSTRUCTIONS
TOPPINGS 1. Soak the bean overnight. Rinse and drain. 2. Place all the stew ingredients in a crock pot on high for two hours, then turn to low. In lieu of a crockpot, cook covered in a large stew pot the same way----over high heat for two hours, then on a low simmer. 3. When the pork is tender, shred the meat and put it back in the pot. Continue cooking for a total of 8-10 hours over low heat, stirring occasionally. Uncover for the last hour prior to serving. 4. In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve accompanied with bowls of toppings, including shredded lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa. NOTES : Because the corn chips are salty, be careful not to add too much salt to the stew while it cooks. Karen's Notes: I used black beans in place of pinto; salsa and sour cream bite-size baked Tostitos for the corn chips. Recipe by: The NFL Family Cookbook/John Friesz Posted to TNT Recipes Digest, Vol 01, Nr 930 by SilkyKitty <SilkyKitty@prodigy.net> on Jan 11, 1998
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”