INGREDIENTS:3 lbs. pork tenderloin 1 ½ cups California ripe olives, sliced 1 ½ qts. pureed pinto beans 3 cups salsa 2 Tbsp. ground cumin 24 pizza dough rounds, 8ö each 1 ½ cups cilantro, chopped 4 ½ quarts Monterey jack cheese 1 ½ quarts green chili strips 3 quarts California ripe olives 1 ½ cups sour creamDIRECTIONS:Preheat oven to 375¦F. Cut pork tenderloin into thin 1-inch strips. Combine next four ingredients in food processor with metal blade. Pulse/chop until pureed. Transfer to small ...
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