A delicious Southwestern stew made with pork, pinto beans and mild green chiles, simmered for several hours and served with corn chips.
1 pound dry pinto beans
3 pounds boneless pork roast
1 (4-ounce) can diced green chili peppers
2 tablespoons cumin seed
1 tablespoon salt
2 garlic cloves, chopped
1 teaspoon dried oregano
1/2 pound corn chips
1 1/2 cups shredded cheddar cheese
1 tomato, seeded and diced
- Sort dry pinto beans and wash. Place in a large pan, cover with water and soak overnight. Drain and rinse.
- Combine pre-soaked beans, boneless pork roast, chopped green chili peppers, cumin seed, salt, chopped garlic cloves, and oregano in a large kettle. Cover and simmer for 4 to 6 hours, stirring occasionally, and adding water if necessary.
- Remove the roast from the pan and cut into pieces. Return pieces to pan and cook, uncovered, for 1 to 1 1/2 hours, or until the mixture is thick.
- Serve with corn chips, shredded cheddar cheese, and diced tomato.
Makes 8 to 10 servings.