Recipe courtesy of Mari Meyers

Chalupas

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 5 hr 25 min
  • Prep: 25 min
  • Cook: 5 hr
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

Suggested Condiments:

Directions

  1. 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.
  2. 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).
  3. 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.

Related Pages