| 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
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