• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Quarterback Stew

  • Recipe Submitted by on

Category: Fish, Meat, Poultry

 Ingredients List

  • 1 1/2 lb Boneless pork loin roast
  • 1 lb Dry pinto beans
  • 6 c Water
  • 1/2 c Onion; chopped
  • 2 Cloves garlic; chopped
  • 1 tb Salt; or to taste
  • 2 tb Chili powder
  • 1 tb Cumin
  • 1 ts Oregano
  • 4 oz Diced green chiles
  • Corn chips

 Directions

TOPPINGS
Lettuce; shredded
Onion; chopped
Tomatoes; diced
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 8-10 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 bite-size corn
chips. Serve accompanied with bowls of toppings, including shredded
lettuce, chopped onion, diced 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 bite-size baked Tostitos for the corn chips.

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