Chalupas - 1

Recipe Ingredients

1 lb	454g / 16oz	Pinto beans
3 lbs	1362g / 48oz	Pork roast (Boston butt)
7 cups	1659ml	Water
1/2 cup	31g / 1.1oz	Onion - chopped
2		Garlic cloves - minced
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Chili powder (like Gebhart's)
1 tablespoon	15ml	Cumin
1 teaspoon	5ml	Oregano
4 oz	113g	Green chile peppers - chopped (one can)

Recipe Instructions

Put all ingredients in a Dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness of the sauce is achieved.

* A Mexican meat and bean dish, similar to Western chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated and it freezes well.

* Chili powder is a mixture of spices, consisting mainly of ground dried chile peppers and cumin.

This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).

Source:
Yucatan Cookbook by Lyman Morton

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