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. See the full article in the August 1980 issue. |
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