Mexican Pork & Pinto Beans

• 1 bone-in pork loin roast (3 pounds), trimmed
• 1 package (16 ounces) dried pinto beans, soaked overnight
• 4 to 5 cloves garlic, minced
• 2 tablespoons chili powder
• 1 to 1-1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cans (4 ounces each) chopped green chilies
• Pepper to taste
• 5 medium carrots, sliced
• 4 celery ribs, sliced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 small zucchini, sliced
• Flour tortillas, warmed

1. In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender.
2. Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender.
3. Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas.
4. Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

loin roast, pinto beans, garlic, chili powder, ground cumin, oregano, green chilies, pepper, carrots, celery, tomatoes, zucchini, flour tortillas

Taken from www.tasteofhome.com/recipes/mexican-pork-pinto-beans/ (may not work)