I have decided to start featuring a recipe each month that my family really enjoys.
The following recipe was given to me by my mother and is one of my husband’s favorite meals. Even my 4-year-old will eat it – minus the vegetables. It is very easy to make and freezes well. I typically make the recipe on a weekend. It feeds us for the next two nights and then I am still able to freeze 2-3 more meals on top of that so that later on a busy day, I have something easy to serve for dinner.
1 lb. dry pinto beans
1 pork roast (about 2-3 lbs)
7 cups water
2 cloves garlic, minced
1/2 T. salt
2 T. chili powder
1 T. cumin
1 t. oregano
1 4-oz. can chopped green chili
Condiments which may include diced tomatoes, diced avocado, chopped onion, grated cheese, sliced black olives, shredded lettuce and salsa.
Rinse pinto beans. Place all ingredients (except corn chips and condiments) in a large pot. Cover and simmer about 5 hours or until roast is fork tender. Remove roast and cut into small pieces. Reutrn to pot and cook half an hour. Serve over corn chips and top with condiments.