Mexican Pork with Pinto Beans

Mexican Pork with Pinto Beans

2 lbs pork tenderloin

1 c dry pinto beans

1 can green chilies

3 tsp chili powder

2 tsp cumin

2 tsp salt

1 tsp oregano

1 clove garlic, minced

1c onion, chopped

5c water or chicken broth

Place all into crock pot.  Use enough liquid to cover top.  Cook for 6-8 hours.  Great in tacos or with sour cream and pico on top or on nachos.

Rootbeer Pulled Pork

Rootbeer Pulled Pork

4lb pork loin roast
dried onoins
salt
pepper
garlic powder
1 can rootbeer

Place roast in crock pot. Season with salt and pepper. Sprinkle garlic powder and dried onions on top. Pour in can on rootbeer. Cook on high for 4-6hrs or on low 8-10hrs. Pork should shred easily when touched with a fork. Shred and serve with favorite bar-b-que sauce.

*this has to be one of the easiest recipes I have tried. The pork was very moist. I was pleasantly surprised!*

Brazilian Stroganoff

Brazilian Stroganoff

1&1/2 lbs filet mignon (I used stew meat)

1/2 onion, chopped

2 Tbsp butter

1 Tbsp mustard

1 Tbsp Worcestershire sauce

3 Tbsp Ketchup

1 can creme de leite (creme media)

Saute beef and onion in butter. Add mustard, ketchup and worchestershire sauce, then put in the crock pot for 2-3 hours on high. The last 20min of cooking, add the can of cream. Serve over rice with potato chip sticks on top.

The cream can be found in the mexican aisle of the grocery aisle. It's in a blue can. If you can't find it, then you can use heavy cream.