Post by nini on Feb 18, 2008 20:43:43 GMT -5
Chalupa
# 1 pound Pinto beans (soaked)
# 3 pounds Pork roast
# 7 cups Water
# 1/2 cup Onion -- chopped
# 2 Garlic cloves -- minced
# 1 tablespoon Salt
# 2 tablespoons Chili powder
# 1 tablespoon Cumin
# 1 teaspoon Oregano
# 4 ounces Green chili peppers -- chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
Found this on the SOAR website, made it for supper tonight, added some heat with chopped jalapeno relish and sour cream as a garnish for those of us that like it hotter than the rest of the family. The next time we make it I think I will cube the pork instead of leaving it whole. Made it in the crockpot.
# 1 pound Pinto beans (soaked)
# 3 pounds Pork roast
# 7 cups Water
# 1/2 cup Onion -- chopped
# 2 Garlic cloves -- minced
# 1 tablespoon Salt
# 2 tablespoons Chili powder
# 1 tablespoon Cumin
# 1 teaspoon Oregano
# 4 ounces Green chili peppers -- chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
Found this on the SOAR website, made it for supper tonight, added some heat with chopped jalapeno relish and sour cream as a garnish for those of us that like it hotter than the rest of the family. The next time we make it I think I will cube the pork instead of leaving it whole. Made it in the crockpot.
