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Chalupa Recipe

Chalupa Recipe photo by Taste of Home

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This 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.

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Chalupa Recipe

Prep: 10 min. + standing Cook: 8 hour 20 min.

Yield: 6-8 Servings

10 500 510

Ingredients

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
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 (10-1/2 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Directions

Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 3-qt. slow cooker, combine water, onion, chilies, 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 6 hours longer or until pork is very tender.
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, for 20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 393 calories, 19 g fat (3 g saturated fat), 35 mg cholesterol, 680 mg sodium, 37 g carbohydrate, 8 g fiber, 18 g protein.

Originally published as Chalupa in Country Pork , p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chalupa

Chalupa

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Reviewed on Jun. 06, 2011 by angelasandoval

Very tasty! But we thought it would have been better with at least twice the amount of beans. Also, I only used 2 c. water (which just covered the meat/beans). In addition to lettuce, tomato and cheese, we also garnished with diced avocado (guacamole would be great too) and sour cream. My kids suggested putting it in those flour tortilla taco bowls next time instead of over Fritos.

Reviewed on Oct. 28, 2010 by lacourtney

We love this recipe! My son, who is picky and doesn't like many meat items, loves to eat this so I'm happy to fix it. I also made it with a beef roast without any trouble.

Reviewed on Feb. 06, 2010 by FriedaG

My husband was given a roast from a wild hog and he asked me to figure out something to do with it. I chose this recipe. It was a great success. The meat was tasty and tender. I left the corn chips as an option for individuals, but we mostly ate it as filling for burritos as an earlier reviewer suggested. Thanks!

Reviewed on Jan. 23, 2009 by duckman

This is fantastic. I also use more beans as they are so good for you, and we put this over shredded lettuce and crush a few chips on top then add all the other toppings. Great!

Reviewed on May. 28, 2008 by badkitty

This is a wonderful recipe! The seasoning in the meat and beans is perfect. I use a 3 pound roast and 4 cups water. I use 1/2 of a 1 pound bag of beans. We like to also top it with guacamole, sour cream and cilantro in addition to the other toppings. I have used the meat/beans as a good filling for burritos also.