Recipe courtesy of Mari Meyers
Episode: Phoenix, AZ
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Total:
5 hr 25 min
Prep:
25 min
Cook:
5 hr
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Suggested Condiments:

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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