Growing up in a town near an Air Force base, you get used to people coming and going frequently. As a result, you can experience many different things from all over. My family picked this recipe up from an airman who visited quite a few years back. I'm not sure where his family began making it, but I am sure glad that they did.
This recipe is easy to throw together in the morning to have a great meal waiting in the evening. It has a really nice southwestern feel to it while still being kid friendly.
Here is what you need:
1 three to five pound pork roast (I have done this with different size roast and I have done it with beef roast...turns out great no matter what...we just prefer the pork roast...the roast pictured is actually with a pork loin roast)
2 cans Ranch style beans
1 can cream of mushroom soup
1 can Rotel tomatoes
1 small (4 oz) can diced green chilies
Here is what you do:
Layer all ingredients in the crock pot in the order listed. DO NOT STIR! Cook on low in crock pot for 8-10 hours. Shred roast and stir. Serve over hot rice or over tortillas.
My family actually eats this two days in a row (sometimes three). The first day we serve it over rice. The next day, after the juices have soaked in, we serve it in tortillas with sour cream and other toppings. My husband sometimes just throws it in a bowl and has at it. Every family member has their own favorite way to enjoy this dish...but the point is that they all enjoy it!
I hope your family enjoys it as much as mine has!
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