Mexican Pork & Pinto Beans Recipe

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Mexican Pork & Pinto Beans
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  1. In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
  2. Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
  3. Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas. Yield: 16 servings (4 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.46 Kcal (873 kJ)
Calories from fat 86.1 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 73.98mg 25%
Sodium 107.01mg 4%
Potassium 390.32mg 8%
Total Carbs 4.13g 1%
Sugars 1.61g 6%
Dietary Fiber 1.52g 6%
Protein 24.66g 49%
Vitamin C 11.5mg 19%
Vitamin A 0.2mg 7%
Iron 1.3mg 7%
Calcium 64.5mg 6%
Amount Per 100 g
Calories 158.59 Kcal (664 kJ)
Calories from fat 65.5 Kcal
% Daily Value*
Total Fat 7.28g 15%
Cholesterol 56.28mg 25%
Sodium 81.42mg 4%
Potassium 296.96mg 8%
Total Carbs 3.14g 1%
Sugars 1.22g 6%
Dietary Fiber 1.16g 6%
Protein 18.76g 49%
Vitamin C 8.8mg 19%
Vitamin A 0.2mg 7%
Iron 1mg 7%
Calcium 49.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 5

Good Points

  • saturated fat free,
  • low sodium

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