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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. Ingredients:
1 cup dried pinto beans |
3-1/2 cups water |
1/4 cup chopped onion |
1 can (4 ounces) chopped green chilies |
1 garlic clove, minced |
1 tablespoon chili powder |
1-1/2 teaspoons salt |
1-1/2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1 boneless pork shoulder butt roast (1-1/2 pounds) |
1 package (10-1/2 ounces) corn chips |
1/4 cup sliced green onions |
shredded lettuce |
shredded cheddar cheese |
chopped fresh tomatoes |
salsa |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.
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