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Chalupas - 3

Cuisine: Mexican
Type: Pork, Vegetables
Serves: 10 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozPork loin roast - (with bone in, for more flavor)
2 cups 320g / 11ozPinto beans - rinsed, picked over
4 cups 250g / 8.8ozFresh tomatoes - (about 2 pounds), (large) peeled and cut up
6   Fresh long green chiles - roasted, peeled, seeded and diced
2 cups 125g / 4.4ozOnions - chopped
1 tablespoon 15mlGarlic - finely chopped
1 tablespoon 15mlOregano
2 tablespoons 30mlChili powder
2 teaspoons 10mlGround cumin
  Salt and freshly ground pepper
3 cups 711mlWater - (to cover) (3 to 4)
  Suggested Condiments
1   Corn chips
1 1/2 cups 355mlCheddar or Colby - grated
1 cup 237mlSour cream
2 cups 474mlSalsa
2 cups 474mlGuacamole
1 cup 62g / 2.2ozTomatoes - diced
1 cup 62g / 2.2ozGreen onions - sliced with some green tops
1 cup 237mlBlack 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

Mari Meyers; Author of "Gourmet Gringo"


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