Ingredients
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1 (3 lb) boneless pork roast, well trimmed of fat
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1 lb dried pinto bean (do not presoak)
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4 cups water
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3 garlic cloves, minced
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2 tablespoons chili powder
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5 teaspoons dried oregano
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1 teaspoon ground coriander
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1/2-1 teaspoon cayenne pepper
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1 (28 ounce) can whole tomatoes, with juice
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1 (7 ounce) can diced green chilies
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1 tablespoon salt
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1/2 teaspoon black pepper
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24 -36 flour tortillas, warmed
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grated cheese
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chopped onion
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olive
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salsa
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sour cream
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guacamole
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chopped lettuce
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2 tablespoons cumin seeds
Instructions
- Preheat oven to 250°F.
- Place pork roast in a large Dutch oven.
- Add remaining ingredients and stir to mix well.
- Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
- (Check from time to time and add more water if mixture gets too dry).
- When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
- Return meat to pan and stir.
- This should be the consistency of chili.
- Season to taste.
- To assemble, place a warm tortilla on a plate, top with Mexicali meat.
- Top with choices of condiments, fold in edges, and roll loosely.
- Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.