Mini Chalu-peas
3 lbs. pork roast 4 c. water 1/2 c. chopped onion 2 cloves garlic, chopped 1 T. salt 2 T. chili powder 1 T. cumin 1 tsp. oregano 4 oz. can chopped green chiles 1 small jar pimientos 4 c. black-eyed peas, cooked Bring all ingredients except peas to a boil and simmer for 5 hours. Remove roast and break into small pieces. Return to heat and cook another 1 to 2 hours. Drain off any remaining broth, add peas and mash all together. Serve on tortilla chips. Garnish with lettuce, tomatoes, cheese, jalapeno peppers or guacamole salad. From the August 1980 issue. |
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