Directions:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
- In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
- Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. boil, uncovered, for 20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
- To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.13 Kcal (968 kJ) | ||
| Calories from fat | 79.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 14% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 801.72mg | 33% | |
| Potassium | 567.83mg | 12% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 25.08g | 50% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 2.3mg | 13% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.59 Kcal (308 kJ) | ||
| Calories from fat | 25.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 14% | |
|---|---|---|---|
| Cholesterol | 21.66mg | 23% | |
| Sodium | 255.26mg | 33% | |
| Potassium | 180.79mg | 12% | |
| Total Carbs | 4.2g | 4% | |
| Sugars | 0.38g | 5% | |
| Dietary Fiber | 1.1g | 14% | |
| Protein | 7.99g | 50% | |
| Vitamin C | 4mg | 21% | |
| Iron | 0.7mg | 13% | |
| Calcium | 24.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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