Quarterback stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless pork loin roast |
| 1 | pounds | Dry pinto beans |
| 6 | cups | Water |
| ½ | cup | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 1 | tablespoon | Salt; or to taste |
| 2 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin |
| 1 | teaspoon | Oregano |
| 4 | ounces | Diced green chiles |
| Corn chips | ||
| Lettuce; shredded | ||
| Onion; chopped | ||
| Tomatoes; diced | ||
| Monterey Jack or Longhorn cheddar cheese; shredded | ||
| Sour cream | ||
| Salsa | ||
Directions
TOPPINGS
1. Soak the bean overnight. Rinse and drain.
2. Place all the stew ingredients in a crock pot on high for two hours, then turn to low. In lieu of a crockpot, cook covered in a large stew pot the same way----over high heat for two hours, then on a low simmer.
3. When the pork is tender, shred the meat and put it back in the pot.
Continue cooking for a total of 8-10 hours over low heat, stirring occasionally. Uncover for the last hour prior to serving.
4. In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve accompanied with bowls of toppings, including shredded lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa.
NOTES : Because the corn chips are salty, be careful not to add too much salt to the stew while it cooks. Karen's Notes: I used black beans in place of pinto; salsa and sour cream bite-size baked Tostitos for the corn chips.
Recipe by: The NFL Family Cookbook/John Friesz Posted to TNT Recipes Digest, Vol 01, Nr 930 by SilkyKitty <SilkyKitty@...> on Jan 11, 1998