This is Mexican comfort food right here! Cinco de Mayo is coming up and this stew would be a perfect part of your Mexican fiesta. Along with some yummy mexican desserts, of course. It comes from Gooseberry Patch’s 101 Super Easy Slow Cooker Recipes and I absolutely love this cookbook.
Every recipe has a photo to go along with it, which I love. I have to see what it looks like because we eat with our eyes first, right? It’s broken into cooking times: 1-6 hours, 6-8 hours, 8-10 hours and then there’s Make-Ahead Meals. I had a hard time choosing what to make because every recipe sounds great. There’s even desserts! I have a copy to giveaway after the recipe. Just use the Rafflecopter form below to enter.
16 oz package dried pinto beans
3 lbs boneless pork loin roast
7 cups water
4 oz can diced green chiles
1/2 cup onion, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. salt
1 tsp. dried oregano
Garnish: corn chips or tortilla chips, sour cream, shredded cheddar cheese, chopped tomatoes, shredded lettuce
- Cover beans with water in a large soup pot; soak overnight. Drain.
- Add beans and remaining ingredients except garnish to slow cooker. Cover and cook on low 9 hours; remove pork and shred. Return to slow cooker.
- Cook uncovered for 30 minutes, or until thickened.
- Serve over chips and garnish as desired.