Source:

Teresa

Serves/Makes:6 or more

Ingredients

• 1 lb (.5 kg). pinto beans, dry
• 3 lbs (1.4 kg). pork roast
• 7 cups (1650 ml) water
• 1/2 cup (125 ml) chopped onion
• 2 cloves garlic, minced
• 1 tbsp (15 ml). salt
• 2 tbsp (30 ml). chili powder
• 1 tbsp (15 ml). cumin
• 1 tsp (5 ml). oregano
• 2 jalapeno peppers, chopped fine
• tortilla chips
• Toppings:
• tomatoes, chopped
• avocados, chopped
• onions, chopped
• lettuce, shredded
• Monterey Jack cheese, grated
• picante sauce

Preparation

• Put all ingredients except tortilla chips and toppings in crock pot.
• Cover and cook on high 5 hrs. or until roast falls apart and beans are tender.
• Uncover and cook 1/2 hr. on low until desired thickness.
• Serve over tortilla chips and pass toppings.

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