Serves: 6

This is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. I have served this by lining each individual bowl with a flour or corn tortilla and piling the ingredients inside.

Yield: 6-8 servings
Prep Time:
Cook Time:
Total Time:


1 cup dried pinto bean
3 1/2 cups water
1/4 cup chopped onion
1 (4-ounce) can chopped green chili
1 garlic clove, minced
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 (10 1/2-ounce) package corn chip, and/or flour tortillas
1/4 cup sliced green onions
shredded lettuce
shredded Cheddar cheese
chopped fresh tomato


Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.


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