Post by marlaoh on Apr 29, 2003 5:41:44 GMT -6
Southwestern Style Chalupas
www.iwon.com
1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips
1 In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
2 Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
3 Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.
Makes 8 servings
www.iwon.com
1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips
1 In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
2 Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
3 Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.
Makes 8 servings