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Chalupa Grande Recipe

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Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.

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Chalupa Grande Recipe

Prep: 25 min. + cooling Cook: 3-1/2 hours

Yield: 10-12 Servings

25 210 235

Ingredients

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds)
7 cups water
1/2 cup chopped onion
2 garlic cloves, minced
2 to 3 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon dried oregano
1 can (4 ounces) chopped green chilies
Corn chips
Shredded cheddar cheese
Diced avocado
Diced tomatoes
Chopped green onions
Salsa

Directions

Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 280 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 10 g fiber, 30 g protein.

Originally published as Chalupa Grande in Country Extra July 1992, p47

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Reviewed on Apr. 10, 2011 by scotchcat

This came out really good and made a generous amount. I used a boneless pork roast that was on sale. Froze the leftovers for a couple more meals. Was good, but might add a little more spice and green chili for next time. I'll be making this again!!