From the blog For Love of the Table
A traditional filling for beef tostadas, enchiladas, burritos and tacos. Tastes even better if made a day ahead. Freezes well.
3 lb. boneless Pork Butt, trimmed of most apparent fat
1 lb. dried pinto beans—do not pre-soak
4 c. water
3 large garlic cloves, minced
1 small white onion (6 oz.), finely diced *
3/4 lb. Poblano Peppers, roasted, peeled, seeded & diced *
2 T. ground cumin *
2 T. chili powder
5 t. dried oregano
1 t. ground coriander
1 t. chipotle chili powder *
1 28 oz. can whole tomatoes, with juice—broken up (I used "fire roasted")
4 t. kosher salt (or 1 T. iodized table salt)
Preheat the oven to 250°F. Place all of the ingredients in a large Dutch oven (at least 5 1/2 quarts) and stir to mix well. Cover and bake for 7 to 8 hours or until the meat and beans are tender. After 4 or 5 hours, begin to check occasionally, adding more water if the mixture is dry. When done, shred the meat (this can be done right in the pan with a couple of forks, or you may remove it to a platter to shred it). Stir to combine the shredded meat and beans. The final mixture should be the consistency of chili and beans. Allow to stand a few minutes before serving. Taste and correct the seasoning.
Serve meat with accompaniments and condiments of your choice—warm flour or corn tortillas/taco shells/chips, rice, grated cheese, chopped onions, olives, salsa, sour cream, avocado/guacamole, shredded lettuce, chopped tomatoes, cilantro, etc. Serves a large crowd—15 to 18 or more.
* The original recipe did not include any onion. Instead of fresh poblano peppers, it called for a drained 7 oz. can of diced green chiles. Also, the original recipe used cumin seed instead of ground cumin and 1/2 to 1 t. of cayenne pepper instead of chipotle chili powder.
http://www.forloveofthetable.com/2011/03/food-for-march-madness.html