Last week, I introduced a new neighborhood cookbook, the Recipes to Remember from the Roy 26th Ward Relief Society, 2001, a source of great recipes from our friends and neighbors. This week, I'm going to share two more from that book.
One is called Chili Verde; the other is Chalupa. Both use beans (of course!), pork roast, and green chilies to create a savory concoction with a characteristic Mexican flavor. Whatever you call it, it's good. People serve this stuff in flour tortillas and call them burritos. They serve it with rice as a sort of stew. They eat it the way it comes out of the pot as a meat and bean dish. Whatever you do with this stuff, you're going to like it. There's magic in the combination of pork, green chilies, and pinto beans. Try either of these recipes and you'll see what I mean.
The first one is for those in a hurry. If you've got cooked pork roast on hand, you're ready to open some cans and cook an immediate meal. The second takes advance planning. You start with dry beans and uncooked roast. You'll soak beans overnight, then slowly bake the meat and beans four hours. Then you cut up the meat, and put it back into the bean mix. Then and only then, it's ready to eat. Both methods have their charm.
- 2 cups pork, cooked and cubed
- 1 16-ounce can kidney beans, drained
- 1 15-ounce can pinto beans, drained
- 1 14- or 15-ounce can chili with beans, undrained
- 1 14- or 15-ounce can stewed tomatoes
- 1 1/2 to 2 cups green salsa
- 1 large onion, chopped
- 2 4-ounce cans chopped green chilies
- 2 cloves garlic, minced
- 1 Tablespoon fresh cilantro, chopped
- 2 teaspoons ground cumin
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for about ten minutes.
Editor's note: When I made this a few days ago, it did indeed turn out to be wonderful. I found, however, that it seemed hotter than I wanted it at first. After I let it sit on the stove and simmmer for several hours, the onions became more thoroughly cooked and the whole dish seemed to mix its flavors better--and, best of all, it wasn't too hot any more. So simmer it for as long as you reasonably can before serving to let its flavors mature. It was superb the next day, too.
Original recipe by Nancy Mitchell.
Go To Page: 1 2
