Mexican meal in a pot
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | PORK LOIN ROAST |
| 1 | teaspoon | GROUND CUMMIN |
| 1 | teaspoon | SALT |
| 1 | teaspoon | OREGANO |
| ½ | teaspoon | GARLIC POWDER |
| 1 | tablespoon | CHILI POWDER |
| 2 | cups | DRIED PINTO BEANS |
| 4 | ounces | CAN, GREEN CHILIES |
| 1 | each | LONG HORN CHEESE |
| 1 | each | SALSA |
| 1 | each | SHREDDED LETTUCE |
| 1 | each | SOUR CREAM |
Directions
PLACE POT ROAST IN DUTCH OVEN. SEASON WITH CUMMIN, SALT, OREGANO, GARLIC AND CHILI POWDER. ADD WATER TO COVER. ADD BEANS AND CHILIES. COVER POT AND COOK IN 250 DEG F OVEN FOR 8 TO 10 HOURS, UNTIL ROAST FALLS APART. REMOVE BONES AND FAT AND COOK, UNCOVERED, FOR ANOTHER HOUR. SERVE OVER FLOUR OR CORN TORTILLAS WITH CHEESE, ONIONS, TOMATOES, SALSA, LETTUCE AND SOUR CREAM. MAKES 6 SERVINGS.