Sunday, July 12, 2009


Instead of the chilies I use about 1/4 c. of bottled salsa verde. The stuff keeps longer and is cheaper than the canned chilies

3 lb. Pork roast
2 cloves garlic, minced
1 Tbsp. Ground cumin
1 Tbsp. Salt
2 can pinto beans
2 Tbsp. Chili powder
1 Tbsp. Dried oregano
1 - 2 (4 oz.) Can chilies

Put roast in crock pot. Top with remaining ingredients including beans and their liquid. Add water to cover all. Cook on high 1 hour and on low 6 hours. Remove meat and shred with forks. Return meat to crock pot and cook another hour. Serve on tortillas with cheese, lettuce, tomatoes, onions, etc...

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