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.]
- 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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