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 (0g saturated fat), 41mg cholesterol, 160mg sodium, 26g carbohydrate (0g sugars, 0g fiber), 22g protein Diabetic Exchanges: 1 starch, 1 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 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 13321
Reviewed Nov. 24, 2011

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

cheflene42 7837
Reviewed Nov. 8, 2008

"this sounds so good will try it for sure"

Loading Image