This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.]

Total Time:
5 hr 25 min
25 min
5 hr

10 to 12 servings

  • 2 1/2 pound pork loin roast (with bone in, for more flavor)
  • 2 cups pinto beans, rinsed and picked over
  • 4 large fresh tomatoes (about 2 pounds), peeled and cut up
  • 6 fresh long green chiles, roasted, peeled, seeded and diced
  • 2 cups chopped onions
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon oregano
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper
  • 3 or 4 cups water (to cover)
  • Suggested Condiments:
  • 1 bag (10 1/2 ounces or about 7 cups) small corn chips
  • 1 1/2 cups (about 6 ounces) grated cheddar or Colby
  • 1 cup sour cream
  • 2 cups salsa
  • 2 cups guacamole
  • 1 cup diced tomatoes
  • 1 cup sliced green onions (with some green tops)
  • 1 cup black olives, whole or sliced
  • 1/2 head iceberg lettuce, shredded or chopped
  • Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.

  • Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).

  • Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

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