Ingredients
Scale
- 1.5 pounds of pulled pork (pick up at your local BBQ joint!)
- 4, 15.5 ounce cans pinto beans,
- 1 large sweet onion, diced
- 8 ounce can of green chili peppers
- 1 can Rotel Tomatoes
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoon oregano
- 1 1/2 tablespoon onion powder
- 1 1/2 tablespoon garlic powder
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 4+ cups water
- taco toppings (see notes)
Instructions
In a large dutch oven, saute chopped onion in a couple tablespoons olive oil until soft. Add rinsed and drained pinto beans to the pot and stir around. Dump in pulled pork and the rest of the ingredients. Simmer for 20 minutes. Serve with taco toppings to a crowd of hungry people!
Equipment
Notes
Crock Pot Recipe, using a fresh pork loin:
To a crock pot, add a 4 pound pork loin, 1 pound of dried beans, plus the Rotel tomatoes, chili, and spices from the recipe above. Be sure pork loin is covered with water and put the lid on. Cook on low for 8+ hours, or until the pork shreds easily. Shred the pork, and mix back into the beans and spices.
