Monday, May 5, 2008


Happy Cinco De Mayo

This recipe came from my mother-in-law. Here is the original:

2-3 lb. pork roast
1 package pinto beans
1 can chopped green chilies
2-3 garlic cloves
2 TBS chili powder
1 TBS Cumin
1 TBS salt
1 tsp. oregano

Soak beans covered with water overnight. Drain beans and rinse. Add all ingredients except the salt in a slow cooker. Cover with water. Cook on high several hours until beans are tender. Add salt. Remove meat and shred. Add back to pot. If there is a lot of liquid, remove lid to thicken.

I haven't made this with pork for years. I began using chicken breasts and thighs, but hated getting the meat off the bones. So now I use boneless chicken breasts, about 2-3 lbs. The breasts cook faster, so add them after the beans have been cooking for awhile. If cooking on the stovetop, add additional water if necessary. I also cut back on the salt and cut the chili powder to 1 TBS since my husband doesn't really like chili powder. And it's almost impossible to cook this without adding chopped onion. This is what the consistency should be after cooking.

You can also just cook the chicken and spices without the beans, only use less water. Add 2 cans of pinto beans about an hour before serving.

Serve over tortilla chips (homemade are great) and top with lettuce, tomatoes, cheese, salsa or any ingredients of your choosing: guacamole, olives, sour cream, avocado, etc.

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