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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 15 |
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This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, California Heritage Continues . Good for OAMC! Ingredients:
1 (3 lb) boneless pork roast, well trimmed of fat |
1 lb dried pinto bean (do not presoak) |
4 cups water |
3 garlic cloves, minced |
2 tablespoons cumin seeds |
2 tablespoons chili powder |
5 teaspoons dried oregano |
1 teaspoon ground coriander |
1/2-1 teaspoon cayenne pepper |
1 (28 ounce) can whole tomatoes, with juice |
1 (7 ounce) can diced green chilies |
1 tablespoon salt |
1/2 teaspoon black pepper |
24 -36 flour tortillas, warmed |
grated cheese |
chopped onion |
olive |
salsa |
sour cream |
guacamole |
chopped lettuce |
tomato |
Directions:
1. Preheat oven to 250°F.
2. Place pork roast in a large Dutch oven.
3. Add remaining ingredients and stir to mix well.
4. Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
5. (Check from time to time and add more water if mixture gets too dry).
6. When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
7. Return meat to pan and stir.
8. This should be the consistency of chili.
9. Season to taste.
10. To assemble, place a warm tortilla on a plate, top with Mexicali meat.
11. Top with choices of condiments, fold in edges, and roll loosely.
12. Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.
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