Tuesday, April 10, 2012
2 pounds pork roast or pork tenderloin
1 pound dried pinto beans, uncooked
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon tabasco sauce
1/4 cup salsa
1 large onion, chopped
2 1/2 cups canned tomatoes
1/2 teaspoon each salt and pepper
1. Place roast in crock pot and cover with water.
2. Add washed pinto beans and remaining ingredients.
3.Cover and cook at least 8 hours, stirring occasionally.
4. Adjust or correct any seasonings during last 2 hours of cooking.
5. Serve over tortilla chips, garnish with lettuce, cheese, tomatoes, avocado and salsa, as desired.