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)
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.
- 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