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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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This recipe is from Angel Food Ministries January 2008 booklet. My husband really liked this. I thought it was pretty bland so I need to work with it. I did add a bit more salt toward the end and some cornstarch to try to thicken it at the end. I also used cumin powder instead of seed. The recipe as written is the base that I started with. I also soaked the beans for 8 hours (all day) and then slow cooked it from 9pm until 6am. Ingredients:
1 1/2 lbs pork roast |
16 ounces dry pinto beans |
2 tablespoons chili powder |
1 tablespoon oregano |
1 garlic cloves, crushed or 1 tablespoon garlic powder |
1 teaspoon salt |
2 tablespoons taco seasoning |
1 tablespoon cumin seed |
Directions:
1. Place roast in slow cooker.
2. Add rest of ingredients and cover with water.
3. Cook 5-6 hours on low.
4. Serve over tortilla chips with shredded lettuce, chopped tomatoes, diced onions, and shredded cheese.
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