This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!
- 1 (3 lb) boneless pork roast, well trimmed of fat
- 1 lb dried pinto bean (do not presoak)
- 4 cups water
- 3 garlic cloves, minced
- 2 tablespoons cumin seeds
- 2 tablespoons chili powder
- 5 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1⁄2-1 teaspoon cayenne pepper
- 1 (28 ounce) can whole tomatoes, with juice
- 1 (7 ounce) can diced green chilies
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 24 -36 flour tortillas, warmed
- grated cheese
- chopped onion
- sour cream
- chopped lettuce
- Preheat oven to 250°F.
- Place pork roast in a large Dutch oven.
- Add remaining ingredients and stir to mix well.
- Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
- (Check from time to time and add more water if mixture gets too dry).
- When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
- Return meat to pan and stir.
- This should be the consistency of chili.
- Season to taste.
- To assemble, place a warm tortilla on a plate, top with Mexicali meat.
- Top with choices of condiments, fold in edges, and roll loosely.
- Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.