Showing posts with label chilupe. Show all posts
Showing posts with label chilupe. Show all posts

Saturday, January 26, 2013

Slow Cooker Chilupe

by Peg Cochran

Following is a recipe for slow cooker chilupe which was a finalist in Good Morning America’s Slow Cooker Challenge.  I have googled and googled but didn’t come up with any Mexican dishes called chilupe…but it doesn’t matter.  This was delicious!  It made quite a bit so I have leftovers ready to use in tacos, enchiladas or burritos.  My only change to the recipe was adding half a chipotle chili (smoked jalapeno) because I like the smoky taste.  It’s completely optional.  The recipe also called for chili flakes—I had no idea what those were so I just left them out.  It was still yummy and a big hit!  It can easily be put together in the morning and be ready by the time you get home from work.

Beans and spices  in the crockpot

Yummy spices!

Place meat on top

Slow-Cooker Chilupe by Penny Lippold

3 lb. pork shoulder roast (bone-in or boneless)\
1 lb. dry pinto beans, cleaned and sorted
3 cloves pressed garlic
2 TBL chili powder
1 TBL cumin
1 tsp. oregano, rubbed between your palms
1 4 oz can diced green chilies, undrained
Chicken broth to cover roast—approximately 4 to 5 cups)

Put dry beans in the bottom of your crockpot, add garlic, chili powder, cumin powder, oregano, diced green chilies.  Mix well.  Trim fat from roast and place on top of beans and spices.  Add broth to cover. Cook on high for 6 hours or low for 12 hours.

When roast and beans are tender, remove roast and shred with two forks, removing any extra fat.  Drain beans, reserving liquid.  Add as much liquid as necessary to mash beans.  Add meat to beans and more liquid to moisten if desired.  Return to crockpot to keep warm.

Choose your favorite toppings!

Bon appétit!
Toppings:  Serve with your choice of tortilla chips, shredded lettuce, sour cream, chopped red onion, avocado slices, olives, salsa, shredded cheddar cheese.

Coming in June!