Chalupas - 3

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork loin roast - (with bone in, for more flavor)
2 cups	320g / 11oz	Pinto beans - rinsed, picked over
4 cups	250g / 8.8oz	Fresh tomatoes - (about 2 pounds), (large) peeled and cut up
6		Fresh long green chiles - roasted, peeled, seeded and diced
2 cups	125g / 4.4oz	Onions - chopped
1 tablespoon	15ml	Garlic - finely chopped
1 tablespoon	15ml	Oregano
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Ground cumin
		Salt and freshly ground pepper
3 cups	711ml	Water - (to cover) (3 to 4)
		Suggested Condiments
1		Corn chips
1 1/2 cups	355ml	Cheddar or Colby - grated
1 cup	237ml	Sour cream
2 cups	474ml	Salsa
2 cups	474ml	Guacamole
1 cup	62g / 2.2oz	Tomatoes - diced
1 cup	62g / 2.2oz	Green onions - sliced with some green tops
1 cup	237ml	Black olives - whole or sliced
1/2		Iceberg lettuce - shredded or chopped

Recipe Instructions

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.

Prep Time: 25 minutes Cook Time: 5 hours Difficulty: Medium

Source:
Mari Meyers; Author of "Gourmet Gringo"

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