Published: by Absolutely Recipes, in the Meat recipes category.

Mexican Pork & Pinto Beans Recipe.

Ingredients:

1 bone-in pork loin roast (3 pounds), trimmed
1 package (16 ounces) dried pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 TBSPs chili powder
1 to 1-1/2 TSPs ground cumin
1 TSP dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 medium carrots, sliced
4 celery ribs, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 small zucchini, sliced
Flour tortillas, warmed

Recipe Instructions:

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.

Freeze option: Freeze cooled pork mixture in freezer containers.
To use, partially thaw in refrigerator overnight.
Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Serve with tortillas.

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