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Southwestern - Pork -  Chalupa Post by :hannonjm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1419

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Southwestern - Pork - Chalupa

1 lb. pinto beans
3 lb. pork roast
7 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
2 jalapeno peppers, chopped fine
tortilla chips

Toppings:
tomatoes, chopped
avocados, chopped
onions, chopped
lettuce, shredded
Monterey Jack cheese, grated
picante sauce


Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hours or until roast falls apart and beans are tender. Uncover and cook 1/2 hour until desired thickness. Serve over tortilla chips and pass toppings.
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1 pork shoulder or butt, 5 to 6 lbs 5 cloves garlic 3 large carrots, chopped 2 large onions, chopped 1 t ground cumin 1 t coriander 1 t oregano 1 t chili powder 6 cups water Sauce: 1-2 C green chili salsa 1 can (7 oz) diced green chilies 3 green onions, thinly sliced (incl. tops) 12 small warm flour or corn tortillas Lettuce, tomatoes, cheese, salsa, sour cream, etc. In a large pan, put all of the first group of ingredients. Bring to a boil over high heat. Cover, reduce heat and simmer until pork is tender when pierced
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