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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.

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