Pork Chalupa Stew
(Perfect for our Dutch Oven)
3 lb pork roast fat trimmed
10 oz pkg pinto beans soak overnight
4-5 cloves garlic minced
2 T. chili powder
1 tsp dried oregano
2 – 4 oz. cans chopped green chili
pepper to taste
1tsp. Cumin
1 t Herbes de Province
2-1/2 tsp salt
5 carrots peeled and sliced
4 single stalks celery sliced
1 can 14-oz tomatoes cut up (include liquid)
3 small zucchini sliced
1st 4 ingredients in large dutch oven. Cover with water and cook covered low 3-4 hours until meat and beans are tender.
Cool slightly and then remove meat from bones.
Cut or shred meat and return to pot. Add carrots, celery, tomatoes and liquid and cover. Cook until vegetables are tender. Last 10 minutes, add zucchini.
This recipe makes about 4 quarts.
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