Thursday, August 4, 2016

Renlay's secret recipe

3 lb pork roast – uncooked

1 lb dry pinto beans.  Sort and soak overnight.  Drain and rinse well.

7 cups water

½ cup chopped onion

2 – 4 cloves garlic – minced

1Tbsp Salt

2 – 3 Tbsp Chili Powder

1 – 2 Tbsp Cumin

1-2 tsp oregano

7 ounce can chopped green chilis

Toss together, bring to a boil.  Reduce to simmer.  Cook for 5 hours

Shred meat

Serve over fritos.

Serve with:

chopped tomotoes


green onion




taco sauce (red or green)

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