We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas.
- 1 bone-in pork loin roast (3 pounds), trimmed
- 1 package (16 ounces) dried pinto beans, soaked overnight
- 4 to 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1-1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cans (4 ounces each) chopped green chilies
- Pepper to taste
- 5 medium carrots, sliced
- 4 celery ribs, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 small zucchini, sliced
- Flour tortillas, warmed
- In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
- Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
- Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas.
- Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas. Yield: 16 servings (4 quarts).
Originally published as Mexican Pork & Pinto Beans in Country December/January 1991, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Mexican Pork & Pinto Beans
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review