This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.
I halved the recipe for the first attempt; it worked perfectly. Also used a pork tip (boneless) still had lots of flavor. As the description suggests would work as a perfect based for many dishes. Super easy and everyone in the family enjoyed which means this is definitely something I would make again!
This tasted authentic Mexican. Very good, after you put all the toppings on it; excellent! I cooked mine using the 1 hr. high & 9 hrs. low. I was wondering why the instructions called for an extra hour of cooking, then I knew why after I saw the beans needed to cook more, but the meat did not, so I kept the meat out until the last 20 minutes. Also, I didn't think my crock pot (old 20th century model) would finish the beans in 1 hr. even on the high setting, so I transferred them to my dutch oven on the stove for that last hour...perfect. Note: I did add about 1 cup of water to beans the last hour.
This was delicious! I made the pinto beans separately so I could use them in other dishes. The taco bowls were broken when I opened the box so we used a cereal bowl with tortilla chips. Worked just as good! The pork isn't too spicy so those who want it hot will need to spice it up with salsa or hot sauce.
Definately will be making this one again!!
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