Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.
Ingredients
- 1 pound dried pinto beans
- 1 boneless pork loin roast (3 pounds)
- 7 cups water
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 to 3 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 can (4 ounces) chopped green chiles
- Corn chips
- Shredded cheddar cheese
- Diced avocado
- Diced tomatoes
- Chopped green onions
- Salsa
Directions
- Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.
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