@Drop cap Frutiger:What luck! We hear from Marysville cook Dolores Rasmussen, “This chillaupa recipe may be what Linda Lee is looking for. I hope so.
“This could be done in a crockpot very well. All garnishments are chopped and served in bowls so that each person may serve themselves. I also serve this with a mild or hot salsa.”
For something different and delicious for dinner any night, or the perfect thing to serve for Cinco de Mayo, let’s make:
Chillaupa
3pound pork loin roast
3cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons chili powder
1 pound pinto beans
1 can whole green chilies
1 teaspoon oregano
3 teaspoons salt
Water
Fritos
Garnishment:
chopped lettuce, grated cheese, chopped green onions, chopped olives, sour cream and chopped tomatoes
Salsa, mild and/or hot (optional)
Put the pork roast in a large kettle and add the garlic, cumin powder, chili powder, pinto beans, whole chilies, oregano and salt. Add enough water to cover thoroughly, heat to boil, reduce heat, cover and cook over low heat for 6 hours. Remove lid and remove pork bones. Continue cooking for 1 hour with the lid off. (It should cook down to a thick consistency.)
Serve over Fritos with the garnishments of chopped lettuce, grated cheese, chopped green onions, chopped olives, sour cream and chopped tomatoes in separate bowls so people can serve themselves. If desired, also offer bowls of mild and/or hot salsa.
SOS: Marilyn Hughley of Marysville says, “”I have a request. Does anyone know how to duplicate the packaged stew seasoning mix and also the Krusteaz fry mix? They are getting so expensive to buy.”
How about it? If you can share the specifics for making these seasonings, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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