Name: Quarterback Stew
Ingredients: 1 1/2 pound boneless pork loin roast; 1 pound dry pinto beans; 6 cup water; 1/2 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; lettuce, shredded; onion, chopped; tomatoes, diced; Monterey Jack or Longhorn cheddar cheese, shredded; sour cream; salsa

Quarterback Stew

Cooking MethodSlow Cooker

Ingredients

1 1/2 pound boneless pork loin roast
1 pound dry pinto beans
6 cups water
1/2 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon salt, or to taste
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces diced green chiles
corn chips
lettuce, shredded
onion, chopped
tomatoes, diced
Monterey Jack or Longhorn cheddar cheese, shredded
sour cream
salsa

Instructions

Soak the bean overnight. Rinse and drain. Place all the stew ingredients in a slow cooker on high for two hours, then turn to low. In lieu of a slow cooker, cook covered in a large stew pot the same way, over high heat for two hours, then on a low simmer. 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. In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve