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Chalupa

none

3 pounds smoked pork shoulder/butt or briske; about
1 pound dry pinto beans
7 cups water; (I used beef stock)
1/2 cup chopped onion
4 minced garlic cloves
1 tablespoon salt; (I omitted)
4 tablespoons good chili powder
2 tablespoons cumin seed powder
2 tablespoons oregano or Italian spice medley
4 ounces or 1 can green chili peppers; chopped

Put everything but the meat in a big heavy kettle and simmer for 5 hours or until the beans are done. Chop or pull the meat into bite-sized pieces and add to the kettle. Continue to simmer another hour or until the desired thickness is achieved. This is very simple to make, and delicious as a main course over white rice. Note: If you just want beans, obviously just leave out the meat and serve it on the side. Note #2: Yes, you can put the beans in a pot on the smoker. I would use a wide shallow pan of sorts so more beans are exposed to the smoke. You won't have to open the pit often to stir. Leave then in there for an hour or so. Posted to BBQ List by Jeff Lipsitt on Feb 5, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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