Mexican Pork & Pinto Beans
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 16 servings (4 quarts).
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. —Anne Fatout, Phoenix, Arizona
Ingredients
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1 bone-in pork loin roast (3 pounds), trimmed
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1 package (16 ounces) dried pinto beans, soaked overnight
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4 to 5 cloves garlic, minced
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2 tablespoons chili powder
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1 to 1-1/2 teaspoons ground cumin
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1 teaspoon dried oregano
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2 cans (4 ounces each) chopped green chiles
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Pepper to taste
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5 medium carrots, sliced
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4 celery ribs, sliced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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3 small zucchini, sliced
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Flour tortillas, warmed
Directions
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1.
In a stockpot, combine the first 8 ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
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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.
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3.
Meanwhile, remove pork from bone; discard bone. Cut pork into bite-sized pieces; return to pot and heat through. Serve with tortillas.
Nutrition Facts
1 cup (calculated without tortillas): 211 calories, 5g fat (2g saturated fat), 34mg cholesterol, 181mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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