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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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I first tasted this dish at an office potluck, and now I serve it often when company comes, says Darlene Markel, a Salem, Oregon field editor. I set out an array of toppings and let everyone fix their own taco salad. Ingredients:
1 pound dried pinto beans |
1 boneless pork loin roast (3 to 4 pounds), halved |
1 can (14-1/2 ounces) stewed tomatoes |
5 medium carrots, chopped |
4 celery ribs, chopped |
1-1/2 cups water |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons chili powder |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
dash pepper |
2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches) |
chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
3. Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice. Yield: 10 servings.
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