Chilupe- Slow cooker

By Tdunl

Ingredients

• ● Dry pinto beans
• ● Boneless pork shoulder roast , with fat trimmed
• ● 3 cloves garlic cloves, chopped
• ● 2 tbsp chili powder
• ● 1 tbsp cumin powder
• ● 1 tsp oregano leaves, crushed in hand
• ● 1 6 oz can diced green chilies
• ● 3 tsp salt
• ● 1/4 tsp red chili flakes
• ● 32 ounce chicken broth
• Fritos/tortillas
• sour cream
• lettuce
• tomatoes
• avocado
• olives- sliced
• salsa
• yellow cheese
• cilantro

Preparation

Step 1

1. Clean and rinse dry pinto beans and put into Crock-Pot.

2. Add boneless pork shoulder roast with fat trimmed,

3. Pour green chilies in crock pot

4. Place in bowl: 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).

5. Pour spices over roast

6. Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.

7. Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal).

8. When beans and meat are pull-apart tender, remove meat and shred with a fork -- removing fat as you go.

9. Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix.

10. Taste for appropriate saltiness and spices. This is a great crowd pleaser.

11. I've always made it like a great individual nacho volcano -- Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.