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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 540 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath. | 2. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out. | 3. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder roast	1			403.4676	0.0	89.7602	2.2667
pinto bean	1	pound		-	-	-	-
green chile pepper	3	cans	diced	134.033	31.0957	5.7634	1.1393
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
salt	2	tablespoons		-	-	-	-
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
flour tortilla	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.