Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Dry pink beans
- 3 lb Pork roast
- 1/2 c Chopped onion
- 2 Cloves garlic, minced 1 Tbsp Salt
- 2 Tbsp Chili powder
- 1 Tbsp Cumin
- 1 tsp Oregano
- 1 can (4-oz.) chopped green chilies
- Corn chips
Directions
Sort and rinse beans.
Put all ingredients except corn chips in Dutch oven, an electric crockery cooker or heavy kettle.
Add 7 cups water. Cover and simmer about 5 hours, or until roast falls apart and beans are done.
Uncover and cook about 1/2 hours to desired thickness.
Serve with corn chips and pass condiments for choice of toppings: (chopped tomato,avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce).