Mexican Pork & Pinto Beans Recipe
Mexican Pork & Pinto Beans Recipe photo by Taste of Home

Mexican Pork & Pinto Beans Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 3-1/4 hours Cook: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 3-1/4 hours Cook: 25 min.
MAKES: 16 servings

Ingredients

  • 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

Nutritional Facts

1 cup (calculated without tortillas) equals 253 calories, 7 g fat (0 saturated fat), 41 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 meat, 1 vegetable.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas. Yield: 16 servings (4 quarts).
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.
Originally published as Mexican Pork & Pinto Beans in Country December/January 1991, p51

Nutritional Facts

1 cup (calculated without tortillas) equals 253 calories, 7 g fat (0 saturated fat), 41 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 meat, 1 vegetable.

This recipe pairs well with a sweet white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now

Reviews for Mexican Pork & Pinto Beans

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 7, 2012

This was a really good healthy recipe!! I put the bone in pork loin in a crock pot on high for 2 hours and low for 6 then went by the recipe. I added a bit more chili powder, cumim and added garlic powder. Also, I added a small can of chili chipolte peppers for flavor and spice. Thank you for this recipe!! Have a ton and will be freezing some for later!!

MY REVIEW
Reviewed Nov. 24, 2011

This was so good we decided to make it our new family Thanksgiving Eve Tradition for supper!

MY REVIEW
Reviewed Nov. 8, 2008

this sounds so good will try it for sure

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