PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
CHAPALA
My husband dug this recipe up from somewhere, and liked it a lot. Chapala is the name of a lake in Mexico (makes sense with the tequila), but also supposedly means "the place where crickets lay over the water". Of course this contains no crickets, but if you want to use mezcal, feel free to add the worm. Just don't make me watch you drink it if you do that. The pic I posted is a double recipe of this drink, just in case you wondered.
Provided by PalatablePastime
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake with ice and strain into a cocktail glass.
- Garnish with fresh fruit, if desired.
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