I don't use my Crock Pot as often as I should (I love the feeling of knowing that dinner will be ready to go with such minimal effort!), but I do have a couple of go-to recipes for days when I want to dust it off and put it to use. This is one of those. I serve this mixture in taco bowls with lettuce, tomato, salsa, guacamole and cheese, and the next day I use the leftovers to make quesadillas or soft tacos. Yum!
1 lb. dried pinto beans
3-4 lb. boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel
Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.