Carne de Cerdo y Frijoles


  • 1 lb boneless pork tenderloin
  • 1 small white onion, diced
  • 1 large jalapeño, diced
  • 1 can diced tomatoes
  • 16 oz can of pinto beans, drained
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried Mexican oregano
  • 1/2 tsp. garlic powder
  • 2 shots of tequila
  • 1/2 cup chicken broth


Set the Ninja 3-in-1 to STOVE TOP HIGH and cover. I like to let it preheat a little.

While the Ninja is heating up, cut the pork into chunks.
Place the pork directly into the Ninja to brown it. Remove pork from the pot and place it in the rack.

Pour the chicken broth into Ninja to deglaze the pot. There should be little brown bits stuck to the bottom because no oil was used.Return the rack with pork into the Ninja.

Set the Ninja to SLOW COOK LOW for 4 hours.

After 4 hours, remove pork from rack and place pork directly into the Ninja pot.

Pour the pinto beans, diced tomatoes, chili powder, cumin, oregano, tequila into the Ninja and set to STOVE TOP LOW and let simmer for approximately one hour. Stir occasionally.

Serve over rice. The pork was almost melt in your mouth tender.


Tags: , ,

Categories: Beef/Pork

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