7 cups water
1 cup dry pinto beans rinsed
1 lb boneless lean pork shoulder, trimmed cut into 1" cubes
1 tsp. oil
1 14oz can College Inn® beef broth
1/2 onion, diced
1/4 tsp. garlic powder
1 package Lawrys® chili seasoning mix
2 cups thinly sliced carrots
Place 3 cups of water and beans in 3 qt saucepan. Bring to boiling over high
heat. Boil 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain beans; discard water.
Brown pork in hot oil in a large skillet over medium-high heat. Add beans,
remaining water, broth, onion, garlic, powder and chili seasoning. Bring
to boiling, reduce heat to low heat. Cover and simmer for 1½ hours. Add
carrots; simmer, covered 30 minutes or until carrots are tender. Season to taste.
Ladle into bowls. Serve with additional minced onion, chopped fresh cilantro
and lime wedges as garnishes, if desired.
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