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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 10 |
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This is a favorite mexican dish that can be eaten on chips, in taco shells, as burritos, etc. It is a great recipe if you are feeding a lot of people. Ingredients:
5 lbs boneless pork roast |
1 lb dry pinto beans |
2 (4 ounce) cans diced green chilies |
1 medium onion, chopped |
2 tablespoons chili powder |
2 tablespoons minced garlic cloves |
2 teaspoons ground cumin |
1 teaspoon oregano |
Directions:
1. Put all ingredients in a large dutch oven and cover with water. Cover and cook on low heat for 6 hours. Break up the meat, taste, and readd spices to taste. I always add more garlic, chili powder and cumin. Cook uncovered for another 1 - 1.5 hours until thicken up. You don't want it so thick that it is paste, but you don't want it watery either.
2. Serve: Tortilla chips, then chalupas, then your favorite taco toppings, i.e. lettuce, tomatoe, cheese, sour cream, guacamole, hot sauce, etc.
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