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Chalupa
Ingredients:
3 pounds smoked pork shoulder/butt or brisket -- about
1 pound dry pinto beans
7 cups water -- (I used beef stock)
1/2 cup chopped onion
4 minced garlic cloves
1 tablespoon salt -- (I omitted)
4 tablespoon good chili powder
2 tablespoon cumin seed powder
2 tablespoon oregano or Italian spice medley
4 ounces or 1 can green chili peppers -- chopped
Instructions:
Put everything but the meat in a big heavy kettle and simmer for 5
hours or until the beans are done. Chop or pull the meat into bite-sized
pieces and add to the kettle. Continue to simmer another hour or until
the desired thickness is achieved. This is very simple to make, and
delicious as a main course over white rice. Note: If you just want
beans, obviously just leave out the meat and serve it on the side.
Note #2: Yes, you can put the beans in a pot on the smoker. I would
use a wide shallow pan of sorts so more beans are exposed to the smoke.
You won't have to open the pit often to stir. Leave then in there
for an hour or so. Posted to BBQ List by Jeff Lipsitt on Feb 5, 1998 |
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