Ingredients
1 pound dried pinto beans1 boneless pork loin roast (3 to 4 pounds), halved1 can (14-1/2 ounces) stewed tomatoes5 medium carrots, chopped4 celery ribs, chopped1-1/2 cups water2 cans (4 ounces each) chopped green chiles2 tablespoons chili powder4 garlic cloves, minced2 teaspoons ground cumin1 teaspoon dried oreganoDash pepper Tortilla chips or tortillasOptional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Preparation
Sort beans and rinse with cold water. Soak beans according to the package directions.
Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer.
Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.
