Ingredients: |
Ingredients: 1 cup dry pinto beans
3-1/2 cups water
1/4 cup onion, chopped
2 cloves garlic, minced
1 tbsp. chili powder
1-1/2 tsp. salt
1-1/2 tbsp. ground cumin
1/2 tbsp. dried oregano
1 can (4 oz.) chopped green chilies
1 can (10 oz.) enchilada sauce (use hot, mild or medium depending on your taste)
1/4 tsp. pepper
1-1/2 lbs. pork shoulder roast (trim fat)
1 pkg. corn chips
1/2 cup green onion. sliced
1/2 head lettuce, shredded
8 oz. pkg. cheddar cheese, shredded
2 fresh tomatoes, chopped
Salsa
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Directions: |
Directions:Place beans and enough water to cover in 3 quart pan and bring to boil for 2 minutes. Remove from heat, cover, let stand for 1 hour. Drain beans and discard liquid.
In 3 quart slow cooker, combine the 3-1/2 cups water, onion, garlic, chili powder, salt, cumin, oregano, chilies, enchilada sauce and pepper. Add roast and cooked beans. Cover and cook on high for 2 hours. Reduce heat and cook 6 hours or until roast is tender. Remove roast and shred with fork. Drain beans reserving liquid in a saucepan. Combine beans and shredded meat, set aside. Skim and discard fat from cooking liquid, then bring to boil. Boil uncovered for 20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture, heat through. To serve, spoon meat mixture over corn chips, top with green onions, lettuce, cheese, tomatoes and salsa. |
This recipe for Chalupa, by 