Posted by bettyboop50 at recipegoldmine.com April 2001
Source: my sister from Texas
She got this recipe from her next door neighbor and makes it all the time.
Her husband and son just love it.
1 (2 to 3 pound) pork roast
1 pound dried pinto beans
1 small can chopped green chile pepper
(she uses more)
2 garlic cloves chopped
2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon oregano
1 tablespoon salt
Tabasco sauce, optional
Place all of the ingredients in a crock pot, cover with water and cook overnight
on LOW.
In the morning, remove the roast from the pot and shred. Return meat to the
crock pot or slow cooker; stir to mix. Continue to cook on LOW until ready to
serve.
She serves this topped with shredded cheese (your choice), chopped red onions,
diced tomatoes, salsa (your option) shredded lettuce and a big blob of sour
cream (yes, blob).
She serves this with Fritos or tortilla chips on the side or on top of them
and rolls the mixture using floured tortillas. However you choose to serve this,
she says you'll enjoy it.
