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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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Very easy and versatile. Makes the house smell delicious. Eat it with a tortilla or over corn chips with some shredded cheese on top. Ingredients:
3 -4 lbs boneless pork loin |
1 lb dry pinto beans |
1 (10 ounce) can tomatoes and green chilies |
2 (4 ounce) cans green chilies |
1 1/2 cups water |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons salt |
1 teaspoon pepper |
4 garlic cloves, chopped |
Directions:
1. Rinse beans and cover with water. Soak overnight OR bring to a boil and boil for two minutes, remove from heat. Cover and let stand for 1 hour. Drain beans. Cut roast in half and place in bottom of crock pot. Combine beans and remaining ingredients. Pour over roast. Cook on high for 3 hours then to low for 5. Remove meat, shred and return to the crock pot.
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