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

Mexican Pork & Pinto Beans Recipe

Read Reviews
4.5 3 2
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: 30 min. Cook: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 16 servings


  • 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): 253 calories, 7g fat (0 saturated fat), 41mg cholesterol, 160mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 meat, 1 vegetable.


  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.
  4. 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

Reviews for Mexican Pork & Pinto Beans

5 Star
4 Star
3 Star
2 Star
1 Star
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
Loading Image
Sort By :
Ceree User ID: 6904813 11119
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!!"

MrsKase User ID: 3265136 13321
Reviewed Nov. 24, 2011

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

cheflene42 User ID: 3534862 7837
Reviewed Nov. 8, 2008

"this sounds so good will try it for sure"

Loading Image