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Categories:Viewed: 23 - Published at: 9 years ago
Ingredients
- 5 lbs boneless pork roast
- 1 lb dry pinto beans
- 2 (4 ounce) cans diced green chilies
- 1 medium onion, chopped
- 2 tablespoons chili powder
- 2 tablespoons minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon oregano
Method
- Put all ingredients in a large dutch oven and cover with water.
- Cover and cook on low heat for 6 hours.
- Break up the meat, taste, and readd spices to taste.
- I always add more garlic, chili powder and cumin.
- Cook uncovered for another 1 - 1.5 hours until thicken up.
- You don't want it so thick that it is paste, but you don't want it watery either.
- Serve: Tortilla chips, then chalupas, then your favorite taco toppings, i.e.
- lettuce, tomatoe, cheese, sour cream, guacamole, hot sauce, etc.
