Wednesday, April 12, 2006

Chalupa - Adapted from D. Forsberg

In a slow cooker (you can also do this on the stove in a Dutch Oven or heavy kettle) mix 1 lb. pinto beans, 3 lbs. boneless pork roast ( We used boneless country style ribs), 7C water, 1 onion diced, crushed garlic to taste, 2T chili powder, 2T ground cumin, 1T oregano, 14 oz can of diced tomatoes with jalapeno, 2oz. diced green chilies, 1T chipotla in adobe sauce. Cook until the beans are tender and the meat fall apart on a fork; remove the lid and continue cooking to desired thickness. At the end, we removed the meat and briefly "whirred" the bean mix with a blending stick. Serve on warm tortillas with condiments such as green onions, tomatoes, shredded cheese, avacado and cilantro.



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