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
Monterey Jack or Longhorn cheddar cheese, shredded
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
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