Ingredient of the month: Cream of Chicken Soup

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I remember this recipe from when I was little. It's fun for kids to dress up with toppings.

3 # pork loin roast
1 # raw pinto beans
2 cloves garlic, chopped
½ small onion, chopped
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
4-7 oz diced green chili
3 tsp salt

1. Soak beans in water overnight.
2. Place all ingredients in crock pot. Add enough water to cover beans and cook on low 6 hours, or till meat falls apart. Add water as needed.
3. Remove meat from pan, shred and discard any fat. Put meat back into pan and cook without a lid for 1 more hour.
4. Serve hot with tortilla chips, shredded cheese, olives, tomatoes, sour cream, etc.

Serves 8-10


Cassi said...

Yum, this sounds good! I wonder if it would work without beans..? Brian won't touch anything with beans in it but he like Mexican food!

Letti said...

This sounds great. I am going to give this a try next week. It also sounds good in a burrito.

The Paynes said...

I guess you could leave out the beans, but that's the best part! How can he not eat beans???!!!