Crock Pot Chalupas 1 cup dry pinto beans 3-1/2 cups water 1/4 cup onion, chopped 1 can (4 oz.) mild green chilies, diced, undrained 1 garlic clove, minced 1 TB chili powder 1-1/2 tsp. salt 1-1/2 tsp. ground cumin 1/2 tsp. dried oregano 1 (1-1/2 lb.) boneless pork shoulder roast, trimmed 1 bag (10-1/2 oz.) Fritos® corn chips 1/4 cup green onions, sliced
~~~Toppings~~~ Shredded lettuce Shredded Cheddar cheese Chopped fresh tomatoes Salsa Place beans and enough water to cover, in a 3 quart sauce pan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a crock pot/slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on HIGH heat setting for 2 hours. Reduce heat to LOW heat setting and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
