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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 330 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours. | 2. Meanwhile, rinse the pinto beans and soak them in a bowl of warm water. | 3. Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed. | 4. Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	8	pounds		6528.0148	0.0	695.5962	416.3423
tomato green chile pepper	2	cans	diced	-	-	-	-
yellow onion	1		diced	60.0	14.01	1.65	0.15
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
chili seasoning mix	2	packages		-	-	-	-
pinto bean	3	cups		-	-	-	-

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