Mexican Pork & Pinto Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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We've lived in Arizona for decades, so Mexican-style cooking has become the same as Arizona-style cooking for us. Nothing tastes better than chili-spiced pork with tortillas. Ingredients:
1 bone-in pork loin roast (3 pounds), trimmed |
1 package (16 ounces) dried pinto beans, soaked overnight |
4 to 5 cloves garlic, minced |
2 tablespoons chili powder |
1 to 1-1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
2 cans (4 ounces each) chopped green chilies |
pepper to taste |
5 medium carrots, sliced |
4 celery ribs, sliced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3 small zucchini, sliced |
flour tortillas, warmed |
Directions:
1. In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
2. Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
3. Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas. Yield: 16 servings (4 quarts).
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