I don't use my poor, neglected Crock Pot nearly as much as I should. Even though I love the idea of having dinner put together in such a snap, I'll be honest: so many of the recipes I've tried lack the texture and flavor I'm looking for. This recipe appeared in Southern Living magazine eons ago, and I was super pleased to see it make an appearance in their new cookbook. (Some of you might remember me posting this on the Feeling Scrappy blog a while back.) I serve this in crispy taco bowls the first night with cheese, sour cream and salsa, and then I use the leftovers for quesadillas or soft tacos. Leftovers also freeze well, which is an added bonus!
1 lb. dried pinto beans
3-4 lb. boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel
Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.