|Time For Supper!!!|
Over the past year of 2013 I have seen quite a few variations of this dish. Mostly, they remain the same but with different quantities of spice and "heat". One of the recipes was listed as Crock Pot Carnitas...but I didn't find the finished dish had any "carnita" trademark features, i.e. chunked pork, crispy edges.
While looking around, I found Reynolds Crockpot cooking bags. Sounded like something I really didn't need, but I relented and bought them. So glad that I did...they are wonderful and I will never be without them again since my crockpot is used at least three times a month.
|Dry Beans and additional ingredients in bottom crockpot|
Pork Sirloin or Boston Butt Roast works great!
@@@@@ Now You're Cooking! Export Format
Mexican Pork and Frijoles
1 lb. pinto beans; dry
1/2 cup onion; chopped
2 cloves garlic; minced
2 tablespoons chili powder
1 tablespoon cumin seeds
1 teaspoon dried oregano
1 can jalapenos; diced
1 cup salsa
3 lbs. pork shoulder
6 cups water
Put ingredients, in order, in a crock pot and cook on low for 7-8 hours or until beans are soft and meat falls apart. Uncover and cook on high to thicken liquid to desired consistency. At this stage you can skim off any fat if you desire. You can also cook these ingredients in a Dutch oven on the stove top for 5 or more hours. Season with salt & pepper, to taste.
Serve with flour or corn tortillas, shredded cheese, cilantro, diced tomatoes, shredded lettuce, green onions, limes, avocado, and salsa.
Yield: 8-10 servings
** Exported from Now You're Cooking! v5.90 **
|The Finished Dish ready for your accompaniments|
|I chose cilantro, red onions, diced, sour cream and shredded cheddar|
|Ready To Enjoy.....with|
|What else but Dos Equis! |
Bon Appétit and Enjoy
Your Wonderful World!