Slow-cooked carnitas tacos

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Tomatillo Salsa

1 pound tomatillos (about 6 large), papery husks removed, rinsed

1/2 large onion, cut into thirds

2 serrano chiles, halved, seeded

1 tablespoon olive oil

1 teaspoon salt

1 cup (loosely packed) fresh cilantro leaves

Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

Pinto Beans with Chiles

2 dried ancho chiles,* stemmed

2 cups boiling water

1 medium onion, chopped

1 garlic clove, peeled

2 teaspoons cumin seeds

1 teaspoon salt

2 tablespoons olive oil

2 15-ounce cans pinto beans, rinsed, drained

1 1/2 cups low-salt chicken broth

2 bay leaves

1/4 teaspoon ground black pepper

Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.

Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.