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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 1 |
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This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa). Ingredients:
1 pound dried pinto beans |
1 (3 1/2-pound) bone-in pork loin roast |
2 (4-ounce) cans chopped green chiles |
2 garlic cloves, chopped |
1 tablespoon chili powder |
2 teaspoons salt |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 (32-ounce) box chicken broth |
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro |
8 taco salad shells |
1 small head iceberg lettuce, shredded |
toppings: shredded monterey jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado |
Directions:
1. Rinse and sort beans according to package directions.
2. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
3. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
4. Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
5. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.
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