Recipe courtesy of Mari Meyers
Chalupas
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 558
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 40
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 34
- Cholesterol
- 84
- Sodium
- 1169
- Total: 5 hr 25 min
- Prep: 25 min
- Cook: 5 hr
Ingredients
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
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.