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Chalupa (Mexican Stew) Recipe

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We've lived in Arizona for 36 years, so Mexican cooking has become the same as "Arizona cooking" for us. Nothing tastes better than this stew!

This recipe is:

Diabetic Friendly

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Chalupa (Mexican Stew) Recipe

Prep: 15 min. Cook: 40 min.

Yield: 16 Servings

15 40 55

Ingredients

1 bone-in pork loin roast (3 pounds), trimmed
1 package (16 ounces) dried pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 tablespoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 medium carrots, sliced
4 celery ribs, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 small zucchini, sliced
Flour tortillas, warmed

Directions

In a stockpot, combine the first eight ingredients. Cover with water. Bring to a boil. Reduce heat to low; cover and cook for 3 to 4 hours or until meat and beans are tender.
Cool slightly; remove meat from bones. Cut or shred meat into bite-size pieces; return meat to pan. Add the carrots, celery and tomatoes; cover and cook until vegetables are tender. During the last 10 minutes of cooking, add zucchini. Serve with warmed flour tortillas. Yield: 16 servings (4 quarts).

Diabetic Exchanges: One serving (1 cup) equals 1-1/2 starches, 1-1/2 meats, 1 vegetable; also 253 calories, 11 mg sodium, 41 mg cholesterol, 26 gm carbohydrate, 22 gm protein, 7 gm fat.

Originally published as Chalupa (Mexican Stew) in Country December/January 1991, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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