3-4 Lb Roast (Beef or Pork)
2½ Cups or 1 Lb bag of Pinto Beans (picked through, rinsed and soaked overnight)
1 Cup Chopped Onion (one large onion)
2 Cans Diced tomatoes with chilies( I use one can Hot and one can Mexican Style)
1 Can Cream of Mushroom Soup
1 Large 7 oz Can Chopped Green Chilies or two small 4 oz cans
Cumin also know as Cominos
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Oregano
1 Cup or can of water
2-3 Chopped cloves of fresh garlic (pieces for stuffing roast and garlic for mixture)
1-2 Serrano Peppers (sliced for stuffing roast)
2-3 Jalapeno Peppers (deveined, deseeded and chopped)
1 Bunch of Cilantro
3-4 Green Onions chopped (green and white)
No nutrition information available
Soak Pinto beans overnight for best results, beans sometimes are still a little hard if just cooked on low for this recipe for 10-12 hours. Or use hot boil method for the pinto beans bring beans to a hard boil for 5 minutes turn off heat and let set for 1 hour, rinse beans and add to the slow cooker.
Stuff the roast with pieces of garlic and slices of Serrano peppers in each hole all over the roast. Whatever is left from the garlic and Serrano peppers chop and add to mixture.
Then cover the roast with generous amounts of chili powder and cumin in equal amounts and rub into the roast. Best to leave the roast to marinate overnight while beans soak, but you do not have to.
Place all the ingredients into a large slow cooker and cook on low for 10-12 hours. DO NOT STIR AND DO NOT RAISE THE LID. When roast is done, shred roast with a forks and stir well.
About 30 minutes before serving chop fresh cilantro and green onions and add into the crock pot. You may want to save some the fresh cilantro and green onions for topping as well.
Serve like a burrito with flour tortillas, sour cream, guacamole, shredded cheese, salsa, cilantro and green onion and/or fresh pico de gallo.