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Mexican Pinto Beans And Pork With Avocado Recipe
|Dried pinto beans||1 Pound, soaked overnight in cold water|
|Fresh green chilies||2 Large, seeded, deveined and chopped|
|Dried red chili||1 Large, broken into small pieces|
|Garlic||2 Clove (10 gm)|
|Tomato||1 , peeled, seeded and chopped|
|Water||1⁄2 Cup (8 tbs)|
|Lean boneless pork||1 1⁄2 Pound, cut into 1 inch cubes|
|Onions||4 Large, chopped|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dried oregano||1 Teaspoon, minced|
|Beef broth||5 Cup (80 tbs)|
|Ground pepper||To Taste|
|Ripe avocados||2 , peeled, seeded and coarsely chopped (Firm)|
|Lime||1 , juiced (Firm)|
|Shredded monterey jack cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 5545 Calories from Fat 2449
% Daily Value*
Total Fat 278 g427.1%
Saturated Fat 98.7 g493.4%
Trans Fat 0 g
Cholesterol 614.8 mg
Sodium 5881 mg245%
Total Carbohydrates 472 g157.2%
Dietary Fiber 128.5 g514.2%
Sugars 74.3 g
Protein 309 g618.8%
Vitamin A 103.8% Vitamin C 690.9%
Calcium 236.6% Iron 232.5%
*Based on a 2000 Calorie diet
Turn into heavy 4- to 6-quart stovetop casserole or Dutch oven.
Combine chilies, garlic, tomato and water in processor or blender and mix until smooth.
Heat lard in large heavy skillet over medium high heat.
Add about 1/3 of pork (do not crowd) and brown quickly.
Remove with slotted spoon and add to beans.
Repeat with remaining pork.
Add onion to skillet and brown quickly.
Add chili puree, cumin, coriander and oregano and boil 2 minutes, scraping up any browned bits that cling to pan.
Add to beans.
Pour in enough broth to barely cover ingredients.
Season with salt and pepper.
Bring to gentle simmer, then cover partially and cook until pork and beans are tender, about 1 1/2 to 2 hours.
Turn into large serving bowl.
Garnish with avocado tossed with lime juice and sprinkle with shredded cheese.
If prepared ahead bring to room temperature and reheat in 350Â°F oven until bubbly.
This recipe doubles and triples easily.