The pluses and minuses of being a professional chef:
Pluses: People send you cookbooks to
peruse through and glean some interesting recipes.
Minuses: You rarely get invited to
peoples homes for dinner.
I now share one of the pluses from a book sent to me from a good friend and a
neighbor from way back, thank you Karen.
CHALUPA MEXICAN STEW
Serves:
8-10 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an
Hour
INGREDIENTS:
•1 (3 lb.) pork roast (fat trimmed)
•1 (16 oz.) pkg. pinto beans, soaked overnight
•4-5 cloves garlic, minced
•2 tbsp. chili powder
•1 1/2 tsp. cumin
•1 tsp. dried oregano
•2 (4 oz.) cans chopped green chilies
•Black pepper to taste
•5 carrots, peeled & sliced
•4 stalks celery, sliced
•1 can tomatoes, cut up
•3 sm. zucchini, sliced
PROCEDURE:
•Put first 8 ingredients into a large Dutch oven.
•Cover with water and cook, uncovered over low heat, 3 to 4 hours, or until
meat and beans are tender.
•Cool slightly
•Remove meat from bones.
•Cut or shred meat into bite size pieces.
•Return meat to Dutch oven.
•Add carrots, celery, tomatoes and tomato juice.
•Cover and cook until vegetables are tender.
•In last 10 minutes of cooking, add zucchini.
Disfrutar,
Chef Phil
This is an authentic recipe but I'm
sure you will get the same results if you “update” to a crock pot. Serve with
warm flour tortillas, and a Corona or two...
