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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Everyone who tries this recipe loves it. It's so delicious and very easy! Ingredients:
1 lb dry pinto beans, presoaked |
2 lbs pork roast |
1 medium onion, chopped |
2 garlic cloves, minced |
4 cups chicken broth |
2 tablespoons chili powder |
1 1/2 tablespoons cumin |
1 teaspoon oregano |
2 (4 ounce) cans diced green chilies |
1 1/2 tablespoons unsweetened tapioca |
1 cup cheddar cheese, shredded |
10 -12 flour tortillas |
Directions:
1. Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
2. Shred pork and put on tortillas with cheddar cheese.
3. Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven’t done that before.
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