Ingredients
1 bone-in pork loin roast (3 pounds), trimmed1 package (16 ounces) dried pinto beans, soaked overnight4 to 5 cloves garlic, minced2 tablespoons chili powder1 to 1-1/2 teaspoons ground cumin1 teaspoon dried oregano2 cans (4 ounces each) chopped green chiliesPepper to taste5 medium carrots, sliced4 celery ribs, sliced1 can (14-1/2 ounces) diced tomatoes, undrained3 small zucchini, slicedFlour tortillas, warmed
Preparation
In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas.
