Mexican Pork & Pinto Beans Recipe

Name: Mexican Pork & Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in pork loin roast (3 pounds), trimmed; 1 package (16 ounces) dried pinto beans, soaked overnight; 4 to 5 cloves garlic, minced; 2 tablespoons chili powder; 1 to 1-1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 cans (4 ounces each) chopped green chilies; Pepper to taste; 5 medium carrots, sliced; 4 celery ribs, sliced; 1 can (14-1/2 ounces) diced tomatoes, undrained; 3 small zucchini, sliced; Flour tortillas, warmed

Servings: persons

1 bone-in pork loin roast (3 pounds), trimmed
1 package (16 ounces) dried pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 tablespoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 medium carrots, sliced
4 celery ribs, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 small zucchini, sliced
Flour tortillas, warmed

1
In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
2
Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
3
Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas.
4
Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bone-in pork loin roast (3 pounds), trimmed, 1 package (16 ounces) dried pinto beans, soaked overnight, 4 to 5 cloves garlic, minced, 2 tablespoons chili powder, and more.

Yes, Mexican Pork & Pinto Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pork & Pinto Beans

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