Chalupas with Chipotle Chiles
- 3 lb Pork loin roast
- 1 ts Salt
- Pepper; to taste
- 3 Cloves Garlic; Sliced
- 16 oz Dried pinto beans; soaked
- 1 ts Oregano
- 1 ts Ground cumin
- 1 tb Chili powder
- 7 oz Chopped Green chiles;
- -canned, Drained
- 3 Chipotle pepper; minced
Rub roast with salt and pepper. Cut small slits in roast; insert garlic
slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in
slow cooker.
Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili
powder, green chiles and enough water to cover. Cook, covered, on low for 8
or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for
1 hour longer.
Skim off fat; discard bones. Serve on a bed of corn chips with shredded
cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa
and sour cream.
Add a can of diced tomatoes or Rotel to leftovers and serve over rice.
Delicious!
Recipe by: Taste of the South website -- by Diana Rattray
Posted to recipelu-digest Volume 01 Number 649 by Rodeo46898@aol.com on Jan
31, 1998
slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in
slow cooker.
Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili
powder, green chiles and enough water to cover. Cook, covered, on low for 8
or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for
1 hour longer.
Skim off fat; discard bones. Serve on a bed of corn chips with shredded
cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa
and sour cream.
Add a can of diced tomatoes or Rotel to leftovers and serve over rice.
Delicious!
Recipe by: Taste of the South website -- by Diana Rattray
Posted to recipelu-digest Volume 01 Number 649 by Rodeo46898@aol.com on Jan
31, 1998
