3 lb Pork loin roast
1 tsp Salt
Pepper, to taste
3 Cloves garlic, sliced
16 oz Dried pinto beans, soaked several hours
1 tsp Oregano
1 tsp Ground cumin
1 tbsp Chili powder
1 can Chopped green chiles (7 ounce), drained
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Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain.
Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Cook, uncovered, for 1 hour longer.
Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. |
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