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Print this Recipe    Pork Bean Stew

Quarterback Stew

1 1/2 pounds boneless pork loin roast
1 pound dry pinto beans
6 cups water
1/2 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon salt, or to taste
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces diced green chiles
corn chips

lettuce, shredded
onion, chopped
tomatoes, diced
Monterey Jack or Longhorn cheddar cheese, shredded
sour cream
salsa

Soak the bean overnight. Rinse and drain.

Place all the stew ingredients in a crock pot on high for two hours,
then turn to low. In lieu of a crockpot, cook covered in a large
stew pot the same way, over high heat for two hours, then on a low
simmer.

When the pork is tender, shred the meat and put it back in the pot.
Continue cooking for a total of 8-10 hours over low heat, stirring
occasionally. Uncover for the last hour prior to serving.

In individual serving bowls, ladle the stew over a bed of bite-size
corn chips. Serve

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