| Recipe info |
Category:
Pork Dishes
Rating:
2.20
Contributor:
Ericka
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Chalupa
1 3-pound pork roast
1 pound dried pinto beans
2 cloves garlic, chopped
1 Tbsp cumin
2 Tbsp chili powder
1 Tbsp oregano
1 Tbsp salt
1 7-oz. can of chopped green chilies
Soak beans overnight, sort and clean. Place everything into a large slow cooker and cover with water. Slow cook for 5 hours. Remove meat, shred, return to pot and cook for another 1-2 hours. Serve over tortilla chips and with sourcream. (My family eats this likes soup.) |
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