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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
- 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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