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|Tue, 08-23-2005 - 11:59pm|
This meat and bean mixture also makes wonderful burritos.
3 lb extra lean pork roast
1 lb dry pinto beans
2 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1/2 Tbsp salt
1 can (4 oz) chopped green chilis
1 crockpot of water
In the crockpot, cover the beans with hot water (about 1/2 an inch above the beans). Turn the crockpot to high for 1 hour and then turn it off. Leave to soak over night.
In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients. Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return the meat to the crockpot. Cook on high 1 more hour, or until the beans are tender.
Serve over a bed of lettuce. Can top with lowfat grated cheese, chopped onions, tomatoes, fat free sour cream and lowfat tortilla chips.