Ingredients
Prep
- 4 lb pork loin roast
- 8 oz can chopped green chilies
- 2 t minced garlic
- 2 pkg taco seasoning
- 10 oz canned diced tomatoes and green chiles with lime juice and cilantro
On Cooking Day
- 1/2 lb pinto beans dry
- 6 C chicken broth
- 3 bag frozen brown rice steamers
- 6 C salad greens
Instructions
To Assemble
- For Instant Pot: cut roast into 4-5 chunks.
- Add all ingredients to a large zippered bag. Zip to seal and squish around to mix.
To Cook
- Place dry pinto beans into slow cooker. Pour contents of bag on top of beans.
- Add chicken broth and cook on low for 8-10 hours.
- Instant Pot: Pour pinto beans, prepped bag ingredients, and chicken broth into IP and cook on high pressure for 60 minutes. Allow natural release for 10 minutes, then use quick release.
- Prepare rice according to package directions.
- Pull pork. Serve with beans over rice.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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