16-oz. pkg. dried pinto beans 3-lb. pork loin roast, trimmed 7 c. water 4-oz. can chopped green chiles 1/2 c. onion, chopped 2 cloves garlic, minced 2 T. chili powder 1 T. ground cumin 1 T. salt 1 t. dried oregano Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes, shredded lettuce Cover beans with water in a large soup pot; soak overnight. Drain. Add beans and remaining ingredients except garnish to a slow cooker. Cover and cook on low setting for 9 hours. Remove meat, discarding bones; return to slow cooker. Cook, uncovered, for 30 minutes, until thickened. Serve over corn chips; garnish as desired. Makes 10 servings. Hot Buffalo Dip Vickie One of my favorite party dips...oh-so easy to make and we all love it! 3 to 4 boneless, skinless chicken breasts, cooked and chopped 1 c. hot wing sauce 2 8-oz. pkgs. cream cheese, cubed and softened 1/2 c. shredded Cheddar cheese 1/4 c. blue cheese salad dressing corn chips, celery stalks In a slow cooker, mix together all ingredients except corn chips and celery stalks.
