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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Mother made this dish for field lunches during cotton harvest. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her. Ingredients:
1 pound dried pinto beans |
1 boneless pork loin roast (3 pounds) |
7 cups water |
1/2 cup chopped onion |
2 garlic cloves, minced |
2 to 3 teaspoons ground cumin |
2 tablespoons chili powder |
1 tablespoon salt |
1 teaspoon dried oregano |
1 can (4 ounces) chopped green chilies |
corn chips |
shredded cheddar cheese |
diced avocado |
diced tomatoes |
chopped green onions |
salsa |
Directions:
1. Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings. Yield: 10-12 servings.
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