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

Click below to download : Southwestern - Pork - Chalupa (Format : PDF)

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

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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Southwestern - Pork -  Chile Verde Southwestern - Pork - Chile Verde

Southwestern - Pork -  Chile Verde
2 lbs. lean pork, cubed 1/2 c. water 2 cloves garlic, chopped 1 onion, chopped 1 c. diced tomatillos or tomatoes 1 tsp. ground coriander 4 oz. can chopped mild green chiles 2 Tbsp. chopped fresh cilantro 1-2 fresh jalapeno peppers, finely diced, to taste Dash salt and pepper In large saucepan, combine pork, water and garlic. Cook until all water is absorbed; continue cooking and let pork brown for a few minutes. Add onion and saute until translucent. Add tomatillos (tomatoes) and canned chiles. Add chopped fresh jalapenos, a little at a time, to taste. Cover and simmer for 30-40

Southwestern - Pork -  Carnitas By Marleah Southwestern - Pork - Carnitas By Marleah

Southwestern - Pork -  Carnitas By Marleah
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