This pork and bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too.
1 pound dried pinto beans
1 (3 1/2 pound) pork loin roast, bone-in if possible
2, four ounce cans chopped green chiles
2 cloves garlic, chopped
1 T. chile powder
2 t. salt
1 t. dried oregano
1 t. cumin
1 (32-ounce) box chicken broth
1 (10 ounce) can diced tomatoes and green chiles with lime and cilantro or a regular can of tomatoes and chiles
8 taco salad shells, optional
Toppings: 1 small had lettuce, shredded, shredded Monterey Jack cheese, jalapeno slices, sour cream, chopped avocado
- Rinse and sort beans according to package directions.
- Place beans in a 6 quart slow cooker.
- Add the roast and the next 6 ingredients.
- Pour chicken broth evenly over top of roast.
- Cover and cook on high for 1 hour, reduce to low and cook 6 more hours.
- Remove bones and fat from roast.
- Shred roast with 2 forks. Stir in diced tomatoes and green chiles.
- Cook, uncovered, on high 1 more hour or until slightly thickened.
