Mexican Pork & Pinto Beans

Name: Mexican Pork & Pinto Beans
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: Mexican
Ingredients: 397 grams can diced tomatoes, undrained; 5 mediums carrots, sliced; 4 ribs celery ribs, sliced; 2 Tbsps chili powder; 454 grams package dried pinto beans, soaked overnight; 16 servings Flour tortillas, warmed; 4 cloves garlic, minced; 227 grams cans each) chopped green chilies; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 16 servings Pepper to taste; 1 kgs bone-in pork loin roast , trimmed; 3 smalls zucchini, sliced

The recipe Mexican Pork & Pinto Beans could satisfy your Mexican craving in approximately 55 minutes. This recipe makes 16 servings with 333 calories, 29g of protein, and 6g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, flour tortillas, oregano, and a few other things to make it today. It is a good option if you're following a dairy free diet. It works well as a reasonably priced hor d'oeuvre.

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.

Ingredients you will need

Beans

Water

Meat

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable

Tomato

Carrot

Celery

Pork

Add zucchini; cook 8-10 minutes longer or until crisp-tender.

Ingredients you will need

Zucchini

Meanwhile, remove pork from bone; discard bone.

Ingredients you will need

Bone

Pork

Cut pork into bite-size pieces; return to pot and heat through.

Ingredients you will need

Pork

Equipment you will use

Pot

Serve with tortillas.

Ingredients you will need

Tortilla

Equipment

Pot

Ingredients

Servings:

397grams

can diced tomatoes, undrained 5mediums

carrots, sliced 4ribs

celery ribs, sliced 2Tbsps

chili powder 454grams

package dried pinto beans, soaked overnight 16servings

Flour tortillas, warmed 4cloves

garlic, minced 227grams

cans each) chopped green chilies 1teaspoon

ground cumin 1teaspoon

dried oregano 16servings

Pepper to taste 1kgs

bone-in pork loin roast , trimmed 3smalls

zucchini, sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Louis Jadot Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.