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|Pork roast||4 Pound|
|Pinto beans||4 Cup (64 tbs), sorted and washed|
|Chopped garlic||2 Clove (10 gm)|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄2 Tablespoon|
|Canned chopped green chiles||5 Ounce (1 Small Can)|
|Salt||To Taste (After Beans Tender)|
Serving size: Complete recipe
Calories 6550 Calories from Fat 2697
% Daily Value*
Total Fat 300 g461.5%
Saturated Fat 101.9 g509.4%
Trans Fat 0 g
Cholesterol 1288.4 mg
Sodium 3440.3 mg143.3%
Total Carbohydrates 469 g156.4%
Dietary Fiber 119.7 g478.7%
Sugars 21.1 g
Protein 477 g954.4%
Vitamin A 435.5% Vitamin C 282.1%
Calcium 144.5% Iron 353.5%
*Based on a 2000 Calorie diet
Cook, covered, over low heat for 6 hours.
Add water as needed.
After 6 hours, take bone out (if there was one) and break meat up.
Cook one hour more, uncovered, to thicken.
Mash beans slightly if desired.
Serve over chips with cheese, tomato, onion, sour cream, guacamole and olives or roll in flour tortilla and serve as a burrito.
Burrito can also be fried and eaten with same toppings as with the chips.