Ingredients: |
Ingredients: 1 cup dry pinto beans 3-1/2 cups water 1/4 cup onion, chopped 2 cloves garlic, minced 1 tbsp. chili powder 1-1/2 tsp. salt 1-1/2 tbsp. ground cumin 1/2 tbsp. dried oregano 1 can (4 oz.) chopped green chilies 1 can (10 oz.) enchilada sauce (use hot, mild or medium depending on your taste) 1/4 tsp. pepper 1-1/2 lbs. pork shoulder roast (trim fat)
1 pkg. corn chips 1/2 cup green onion. sliced 1/2 head lettuce, shredded 8 oz. pkg. cheddar cheese, shredded 2 fresh tomatoes, chopped Salsa
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Directions: |
Directions:Place beans and enough water to cover in 3 quart pan and bring to boil for 2 minutes. Remove from heat, cover, let stand for 1 hour. Drain beans and discard liquid. In 3 quart slow cooker, combine the 3-1/2 cups water, onion, garlic, chili powder, salt, cumin, oregano, chilies, enchilada sauce and pepper. Add roast and cooked beans. Cover and cook on high for 2 hours. Reduce heat and cook 6 hours or until roast is tender. Remove roast and shred with fork. Drain beans reserving liquid in a saucepan. Combine beans and shredded meat, set aside. Skim and discard fat from cooking liquid, then bring to boil. Boil uncovered for 20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture, heat through. To serve, spoon meat mixture over corn chips, top with green onions, lettuce, cheese, tomatoes and salsa. |