A southwestern pork, pinto bean and green
chile stew, 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.
- Combine the beans, boneless pork roast,
chopped green chili peppers, cumin seed, salt, chopped garlic
cloves, and oregano in a large kettle. Cover and simmer for 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 10 servings.
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