Ingredients: 3 lb pork loin roast 1 teaspoon salt pepper -- to taste 3 cloves garlic -- sliced 1 16 oz pkg dried pinto beans -- soaked several hrs 1 teaspoon oregano 1 teaspoon ground cumin 1 tablespoon chili powder 7 ounce can chopped green chiles -- drained 2 or 3 chipotle chiles en adobo, minced

Recipe Info Rating: 0 Contributor: admin

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. Stir the chipotles in and 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. Lots of leftovers with this. Add a can of diced tomatoes or rotel and serve over rice.