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Chalupa
Oct 27, 2002 18:35:16 GMT -6
Post by chief_cook2 on Oct 27, 2002 18:35:16 GMT -6
Yield: 8 servings 1 lbs Pinto beans 3 lbs Pork roast 7 cup Water 1/2 cup Onion, chopped 2 Garlic cloves -minced 1 tbsp Salt 2 tbsp Chili powder 1 tbsp Cumin 1 tbsp Oregano 4 oz Green chili peppers -chopped (one can) Procedures 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 ½ hour, until the desired thickness is achieved. Notes: * a mexican meat and bean dish, similar to chili -- i got this recipe from "a primer on bean cookery" by the california dry bean advisory board. While not a true chili, chalupa is a mexican-american favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well. * chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce). : difficulty: easy. : time: 5 minutes preparation, 5-6 hours cooking. : precision: no need to measure.
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