Quarterback Stew
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 pound 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
Instructions
Soak the bean overnight. Rinse and drain. Place all the stew ingredients in a slow cooker on high for two hours, then turn to low. In lieu of a slow cooker, 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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