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Serves/Makes:6 or more

  • 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
  • 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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