Ingredients
1 cup dried pinto beans3-1/2 cups water1/4 cup chopped onion1 can (4 ounces) chopped green chilies1 garlic clove, minced1 tablespoon chili powder1-1/2 teaspoons salt1-1/2 teaspoons ground cumin1/2 teaspoon dried oregano1 boneless pork shoulder butt roast (1-1/2 pounds)1 package (9-1/4 ounces) corn chips1/4 cup sliced green onionsShredded lettuceShredded cheddar cheeseChopped fresh tomatoesSalsa
Preparation
Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
