Maybe it should just be called Really Good Pork and Pintos:@)
I made half of the recipe and used 1.3lbs of pork. When whole loins go on sale I'll cut one into a couple roasts, some chops and always end up with a not so pretty piece that has some light and darker meat. That's what I used for this. The key is low and slow and allowing the liquid to reduce so you have a thicker sauce.
You may want to remove the lid for the last 60 minutes.
Chalupa
1 lb dry pinto beans, sorted and rinsed3 lbs boneless pork
6 C water
1/2 onion, chopped
2 cloves garlic, minced
2 Tblsp chili powder
1 Tblsp cumin seeds-sub 1 tsp ground cumin
1 tsp dried oregano
1 Tblsp salt
1 4oz can jalapenos OR 1 6oz can diced green chiles
1/2-1 C Pace Picante Sauce or any Mexican Sauce/Salsa you have on hand-or Rotel
- Put everything into a dutch oven, bring to boil, reduce to a very slow simmer (low bubble actually), cover and cook for 5 hours.
- They say you can use the crock pot on low for 8-9 hours too.
- Shred meat, mash some of the beans to thicken it if you'd like.
- Serve with tortillas and toppings of your choice, anything you'd use on tacos or burritos.
- My only observation is, this is a lot of meat. I usually eat beans to cut back on meat, so I'll be using just a pork chop for a half batch.
- Sub a lightly drained can of Rotel for the salsa if you'd like.
- This freezes beautifully.
- It doesn't get much easier, just put it all in the pot and forget it for 5 hours. It will feed an army!
- This is the kind of recipe cast iron was made for, I can't get over how much I'm enjoying this dish!
- 5/16/15 notes to self: half batch sub-1 Tblsp dry onion, 1/4 tsp garlic powder, add 1/4 tsp smoked paprika-nice.
- 6/25/16 update: Pressure Cooker-No soak, 28 minutes, automatic release. If too much liquid, use brown function for a couple minutes, it will thicken as it sits after cooking-very flavorful.
I'm guilty of buying the cheapest chili powder and maybe I shouldn't...
What brand do you buy?
What brand do you buy?
