Green Chile Pulled Pork And Pintos Recipes

GREEN CHILE PULLED PORK AND PINTOS

Green Chile Pulled Pork and Pintos image

Serve this pork and beans over cornbread, rice, or on tortilla chips. It would also make a great taco or burrito filling.

Provided by Karly Campbell

Time 8h40m

Number Of Ingredients 14

Ingredients

Hurst's Pinto HamBeens
1 large onion (diced)
2 cloves garlic (minced)
3 pounds pork shoulder
12 ounces beer
2 tablespoons chili powder
1 tablespoon ground cumin
5 cups water
1 cup salsa verde
4 ounces chopped green chiles
Salt and pepper (to taste)
Prepared cornbread (for serving (your favorite recipe or made from a box))
Monterey Jack cheese (for serving)
Cilantro (for serving)

Steps:

Add the beans to a colander and rinse. Sort through and remove any debris. Add to the bottom of a 6 quart slow cooker.
Place the onions and garlic on top of the beans.
Add the pork shoulder to the top.
Mix the beer with the seasoning packet from the bean package, chili powder, and cumin. Pour into the crockpot.
Add the water to the crockpot, cover, and cook on high for 8 hours.
Open the crockpot and shred the meat with two forks. It should be very tender and fall apart.
Stir in the salsa verde and green chiles and continue cooking for 30 minutes.
Serve over cornbread with grated cheese and cilantro.

Nutrition Facts : Calories 322 kcal, Carbohydrate 34 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 304 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

PINTOS AND PORK

Pintos and Pork image

Very easy and versatile. Makes the house smell delicious. Eat it with a tortilla or over corn chips with some shredded cheese on top.

Provided by Grandma Deb

Categories Beans

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs boneless pork loin
1 lb dry pinto beans
1 (10 ounce) can tomatoes and green chilies
2 (4 ounce) cans green chilies
1 1/2 cups water
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
4 garlic cloves, chopped

Steps:

Rinse beans and cover with water. Soak overnight OR bring to a boil and boil for two minutes, remove from heat. Cover and let stand for 1 hour.
Drain beans.
Cut roast in half and place in bottom of crock pot.
Combine beans and remaining ingredients. Pour over roast.
Cook on high for 3 hours then to low for 5.
Remove meat, shred and return to the crock pot.

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