Recipe - Quarterback Stew

1 One half pound Boneless pork loin roast
1 pound Dry pinto beans
6 cup Water
One half cup Onion; chopped
2 Cloves garlic; chopped
1 tablespoon Salt; or to taste
2 tablespoon Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounce Diced green chiles
Corn chips

TOPPINGS
Lettuce; shredded
Onion; chopped
Tomatoes; minced
Monterey Jack or Longhorn
cheddar cheese; shredded
Sour cream
Salsa

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 wayover 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 810 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 bitesize corn
chips. Serve accompanied with bowls of toppings, including shredded
lettuce, chopped onion, minced 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 bitesize 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@prodigy.net on Jan 11, 1998