Friday, October 19, 2007


1 lb Pinto beans
3 lb Pork roast
7 cup Water
1/2 cup Onion, chopped
2 Garlic cloves, minced
1 tbsp Salt
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Oregano
4 oz Green chili peppers, chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

Courtesy of Natalie C

No comments: