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In heavy kettle or crock pot, mix:

1 pound dry pinto beans, soaked over night and drained
3 pound lean pork roast
½ cup chopped onion
2 minced garlic cloves
1 Tblsp. salt
2 Tblsp. chili powder
1 Tblsp. cumin
1 tsp. oregano
1 - 4 ounce can green chiles, chopped
7 cups water

Cover and simmer for 5 hours, or 10 hours on low in the Crock pot, or until meat falls apart and beans are done.
Remove bone from meat if needed and mash beans.
Uncover and cook about ½ hour or until desired thickness.
Serve over a plate of corn chips or Tostitos, or in warm flour tortillas and pass the toppings!


chopped tomatoes chopped avocado
chopped fresh onions shredded cheese
shredded lettuce sliced ripe olives
taco sauce or salsa sour cream

-I use a boneless roast. Look for them on sale!
-Serve it one way on Monday and all over in a new way on Wednesday! Makes great nachos, tacos, burritos, taco salads, keeps well in the fridge for a week.

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