1 (3 pound) pork loin roast
1 teaspoon salt
Pepper to taste
3 cloves garlic, sliced
1 (16 ounce) package dried pinto beans, soaked several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 (7 ounce) can chopped green chiles, drained
2 to 3 chipotle peppers en adobo, minced
Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices.
Place on rack in broiler pan. Broil for 15 minutes. Place roast in crock pot.
Rinse pinto beans; drain. Add to crock pot. Add oregano, cumin, chili powder,
green chiles and enough water to cover. Cook, covered, on LOW for 8 or 9 hours,
stirring occasionally.
Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard
bones.
Serve on a bed of corn chips with shredded cheese, chopped green onions,
tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Suggestion: Add a can of diced tomatoes or Ro-Tel to leftovers and serve
over rice.
