This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. —Ginny Becker, Torrington, Wyoming
Chalupas
Chalupas
Prep Time
30 min
Cook Time
8 hours 15 min
Yield
8 servings
Ingredients
- 1 cup dried pinto beans
- 3-1/2 cups water
- 1/4 cup chopped onion
- 1 can (4 ounces) chopped green chiles
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 boneless pork shoulder butt roast (1-1/2 pounds)
- 1 package (9-1/4 ounces) corn chips
- 1/4 cup sliced green onions
- Shredded lettuce
- Shredded cheddar cheese
- Chopped fresh tomatoes
- Salsa
Directions
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- In a 3-qt. slow cooker, combine 3-1/2 cups water, onion, chiles, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook until pork is very tender, 6-7 hours.
- Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, until reduced to 1-1/2 cups, 15-20 minutes. Add meat and bean mixture; heat through.
- To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts
1 cup: 393 calories, 19g fat (3g saturated fat), 35mg cholesterol, 680mg sodium, 37g carbohydrate (2g sugars, 8g fiber), 18g protein.
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