Monday, May 10, 2010


Another great crock pot recipe using dry beans! You can use Anaheim Peppers in place of the green chiles, if you have them.

Chalupa (Fix it and Forget it cookbook, adapted by Avalie)
3 lb pork roast
1 lb dry pinto beans
2 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1 Tbsp salt
4-oz can chopped green chiles, or 1 Anaheim Chili, seeded and minced

Cover beans with water and soak overnight in slow cooker. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including beans and their soaking water) and more water if needed to cover ingredients. Cook on High 1 hour, them Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker. Cook on high 1 more hour. Serve in tortillas, over chips, or over bed of lettuce with grated cheese and chopped onions adn tomatoes. To freeze, let chalupa cool. Put in Quart-sized Ziploc freezer bags. I like to freeze 2 to 3 cups (that's how much my family will eat for one meal) in each bag. Squeeze air out of bag and seal. Label bag with contents, then lay flat to freeze. To reheat, remove chalupa from Ziploc bag and microwave until heated through.

No comments: