Wednesday, August 24, 2011
Dry pinto beans (1 lb. package)
Boneless pork shoulder roast with fat trimmed
(chicken can be subsituted)
2 T. chili powder
1 T. cumin
1 t. oregano
1 6 oz can diced green chilies
3 tsp salt (I suggest reducing salt to taste)
1/4 t red chili flakes
Clean and rinse dry pinto beans and put into Crock-Pot.
Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 1 6 oz can diced green chilies -- mild/medium hot -- 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).
Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.
Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal).
When beans are cooked and meat is pull-apart tender, remove meat and shred with a fork -- removing fat as you go.
Use a potato masher to mash beans and remaining fluid, if any. Add shredded pork and mix.
Taste for appropriate saltiness and spices. This is a great crowd pleaser.
Assemble like a great individual nacho volcano -- Fritos or nacho chips of your choice at the bottom, Chilupe, sour cream, shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.