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.
Slow-Cooker Chilupe
Ingredients:
Dry pinto beans
Boneless pork shoulder roast with fat trimmed Chopped 2 Tbls chili powder
1 Tbls cumin powder
1 tsp oregano leaves
1 6 oz can diced green chilies
3 tsp salt
1/4 t red chili flakes
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.