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Enjoy this recipe from All-Time-Favorite Recipes from Colorado Cooks.
Submitted by: Teresa Grimsley from Alamosa, CO
6 c. low-sodium chicken broth
1 onion, chopped
2 T. diced green chiles
1 carrot, peeled and chopped
1 stalk celery, chopped
14-1/2 oz. can diced tomatoes
4 cloves garlic, finely chopped
1 T. ground cumin
3 c. dried pinto beans
1 c. dried black beans
1-1/2 lb. pork shoulder roast
Garnish: chopped fresh cilantro, salsa verde
Optional: sour cream
Combine broth, vegetables, tomatoes with juice, garlic and cumin in a slow cooker. Add beans and pork to broth mixture. Cover and cook on low setting for 8 hours, until beans are tender and pork pulls apart easily. Remove pork from slow cooker and shred; set aside. Using a blender or immersion blender, purée about half of the beans and liquid mixture. Spoon pork back into slow cooker; mix well. Top servings with cilantro, salsa and sour cream, if desired. Serves 8 to 10. | |
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Combine broth, vegetables, tomatoes with juice, garlic and cumin in a slow cooker. Add beans and pork to broth mixture. Cover and cook on low setting for 8 hours, until beans are tender and pork pulls apart easily. Remove pork from slow cooker and shred; set aside. Using a blender or immersion blender, purée about half of the beans and liquid mixture. Spoon pork back into slow cooker; mix well. Top servings with cilantro, salsa and sour cream, if desired. Serves 8 to 10. |
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