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Ingredients
- ⅔ cup dried pinto beans
- 1 lb boneless pork roast, well trimmed
- 1 poblano chile pepper, seeded and minced
- 1 clove garlic, minced
- 1½ tsp chili powder
- ¾ tsp ground cumin
- ¾ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- 3 cups chopped romaine lettuce
- ½ cup freshly shredded Cheddar cheese
- 1 tomato, seeded and chopped
- ⅓ cup lime vinaigrette
Instructions
- Place beans in a 3- to 4-quart slow cooker; cover with water, and let soak overnight.
- Remove beans from cooker, reserve soaking water. Place roast in cooker.
- Add poblanos, garlic, chili powder, cumin, oregano, salt, pepper, beans, and reserved soaking water; add additional water to cover, if needed.
- Cover and cook on LOW 8 to 10 hours.
- Remove meat, and shred with 2 forks; return to cooker, and increase heat to HIGH.
- Cover and cook 1 hour. Serve pork mixture over lettuce with cheese and tomatoes.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
519
|
519
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 42 | 42 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 579 | 579 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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