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Slow-Cooker Finalist Recipe: Slow-Cooker Chilupe
Check out the recipes that made the final cut in "GMA's" Slow-Cooker Contest.
March 10, 2009— -- "GMA" put out the call and after hundreds of viewers e-mailed us their super slow-cooker recipes, we narrowed it down to the final five.
Check out the recipes from the fab five and click here to vote for your favorite.
By Penny Lippold of Portland, Ore.
Directions:
Clean and rinse dry pinto beans and put into Crock-Pot.
Add boneless pork shoulder roast with fat trimmed, 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, 1 6 oz can diced green chilies -- mild/medium hot -- 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).
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.
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).
When beans and meat are pull-apart tender, remove meat and shred with a fork -- removing fat as you go.
Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix.
Taste for appropriate saltiness and spices. This is a great crowd pleaser.
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.
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