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Source: America's Favorite Food Associations

Quarterback Stew
Makes a delicious dinner dish!
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 8-10 hours
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1 1/2 pounds boneless pork loin roast
1 pound dry pinto beans
6 cups water
1/2 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces diced green chiles
corn chips





Soak the beans overnight. Rinse and drain.

Place all the stew ingredients in a crock pot on high for two hours, then turn to low. In lieu of a crockpot, 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 accompanied with bowls of toppings, including shredded lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa.




In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve accompanied with bowls of toppings, including shredded
lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa.





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