Pork and Pinto Beans
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
Ingredients
- 1 pound dried pinto beans
- 1 boneless pork loin roast (3 to 4 pounds), halved
- 1 can (14-1/2 ounces) stewed tomatoes
- 5 medium carrots, chopped
- 4 celery ribs, chopped
- 1-1/2 cups water
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons chili powder
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Dash pepper
- 2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
- Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Reviews
The recipe is definitely in need of some spices. So disappointed in this. I wish I had read the reviews before making it.
I was looking forward to making this for my family. Unfortunately, this recipe was very disappointing. It needed a serious flavor boost, including salt. I recommend that water be replaced with salsa. Add some salt, too.
I lightly salted the roast and added 1 small chopped onion to the mix for flavor. I also cut down the carrots and celery. flavor was good. We put on lettuce and ate with tortlla chips like the picture. No one raved about it, but the kids ate it. Next time I would use less chili powder and more cumin.
My family liked this dish. I used it inside of chimichangas topped with fresh salsa, sour cream, and guacamole and it tasted very good.
This is taste-less it needs salt. I ended up throwing this away.
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