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.

Anaheim Peppers

We got a bunch of Anaheim Peppers in our Bountiful Basket this week, and I found a great recipe to use them. It's a bit like a red enchilada sauce, but it's spicy. To reduce the heat, just remove the seeds before broiling. This is very similar to the Tomatillo Salsa Recipe. I learned that you can sub Anaheim peppers for any recipe that calls for green chiles, you just need to seed and broil them first. Another option is to make the Tomatillo Salsa (last posting), and sub 4 Anaheim peppers for the jalapenos.

Anaheim Red Sauce
10-12 tomatoes
1 small onion, quartered
5 Anaheim Peppers, stems removed
1 rounded Tbsp chopped garlic
3/4 cup chopped cilantro
1/4 tsp cumin
1 rounded Tbsp salt
1 Tbsp lime juice

Preheat the broiler. Place tomatoes, onion quarters, and Anaheim peppers in a baking dish (remember not to use glass under your broiler!). Roast the vegetables under the broiler for 8-10 minutes, or until they begin to blacken. Remove from the oven and cool. When cool, transfer the vegetables, and any liquid that has seeped out, along with the rest of the ingredients to a blender or food processor and puree. If sauce is too runny for your liking, simply bring to a boil, stirring constantly, reduce to a simmer in a pan on the stovetop for 5 to 10 minutes, or until thickened. Use as a red enchilada sauce or a salsa. Delicious! Freezes beautifully (in jars or your favorite enchilada recipe).