 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 14 |
|
From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast. Ingredients:
1 lb dry pinto beans, soaked overnight and drained |
3 lbs lean pork roast |
1/2 cup chopped onion |
2 minced garlic cloves |
1 tablespoon salt |
2 tablespoons chili powder |
1 tablespoon cumin |
1 teaspoon oregano |
1 (4 ounce) can green chilies, chopped |
4 cups water |
Directions:
1. Soak beans overnight and drain.
2. Add all ingredients to the slow cooker.
3. Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
4. If you have a bone from the roast, remove it, and mash beans, if you like.
5. Uncover and cook for about a 30 minutes until desired thickness is reached.
6. Serve with tortillas or tortilla chips with lots of toppings!
7. IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!
|
|