| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Entrees, Mexican, Crockpot |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto beans |
| 3 |
lb |
Pork roast |
| 7 |
c |
Water |
| 1/2 |
c |
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
tb |
Salt |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Cumin |
| 1 |
ts |
Oregano |
| 4 |
oz |
Green chili peppers, chopped (one can) |
INSTRUCTIONS
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.
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.
: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998
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