Colens Recipes

We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese?) It is one of those recipes that tastes even better on day two). 4 pound boneless pork loin roast 2 tablespoons vegetable oil 7 ounce can of roasted green chiles (I use Ortega) 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dry red pepper flakes (optional) 1 teaspoon onion powder 1/2 teaspoon garlic powder (not salt) 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon brown sugar 1 Reynolds roasting bag + 1 tablespoon flour Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan and set aside. Mix all of the dry ingredients and rub it all over the surface of the pork roast. Brown the roast in ...

I have been tweaking this recipe for a few years and I finally have it just the way we like it. It is one of those easy recipes that you dump everything in the slow cooker and wait for the magic.  Canned refried beans just don't "do it" for us after this recipe. Honestly, I could just eat these right out of the slow cooker with a spoon...forget the toppings. This recipe makes a huge batch of beans (I use a 6 quart slow cooker).  1 medium sweet onion chopped 3 cups of rinsed (and sorted) DRY PINTO beans (don't soak) 2 tsp. salt 1/2 tsp. black pepper 3 tsp. chili powder 1 tsp. ground cumin 4 ounce can of chopped mild green chiles (do not leave out) 9 cups water (water should be about 3" to 4" above the beans) I put everything in the crockpot just before bed and cook on low overnight. By morning, the house smells glorious!! You can also cook them in the crockpot on high for 8-ish hours. They are very "forgiving" and don't get soft and mushy. If yo...