missyinacage
Member
3 lb Pork Roast (Shoulder, Butt, Loin, all work equally well.)
29oz Can of Pinto Beans, drained and rinsed
2 small Cans of Diced Green Chiles
1 T Chili Powder
1 T Cumin
1 T Oregano
1 T Garlic Powder
2 t. Salt
1/4 to 1/2 C Water (Enough to make bean/seasoning mix "saucy")
Mix Beans, Chiles, Seasoning and Water in a bowl. Pour 1/2 into slow cooker, add pork and then pour the other half of the mixture on top. (You could probably manage this without a bowl by just spooning the mixture over the pork after you mix it in the slow cooker, if you want to save a dish!) Cook on Low for 8-10 hours. Freeze leftovers for up to 3 months.
This is good served on tortillas, over rice, on shredded lettuce, or over a baked sweet potato for lunch.
29oz Can of Pinto Beans, drained and rinsed
2 small Cans of Diced Green Chiles
1 T Chili Powder
1 T Cumin
1 T Oregano
1 T Garlic Powder
2 t. Salt
1/4 to 1/2 C Water (Enough to make bean/seasoning mix "saucy")
Mix Beans, Chiles, Seasoning and Water in a bowl. Pour 1/2 into slow cooker, add pork and then pour the other half of the mixture on top. (You could probably manage this without a bowl by just spooning the mixture over the pork after you mix it in the slow cooker, if you want to save a dish!) Cook on Low for 8-10 hours. Freeze leftovers for up to 3 months.
This is good served on tortillas, over rice, on shredded lettuce, or over a baked sweet potato for lunch.