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Mexican Pork & Pinto Beans

 Mexican Pork & Pinto Beans
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.
16 ServingsPrep: 15 min. Cook: 40 min.

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

Directions

  • 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

2 of 2

Mexican Pork & Pinto Beans (continued)

Directions (continued)

  • tortillas. Yield: 16 servings (4 quarts).
Nutritional Facts: 1 cup 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.