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Chalupa Grande

Chalupa Grande
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.
10-12 ServingsPrep: 25 min. + cooling Cook: 3-1/2 hours

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.
© Taste of Home 2011 Tasteofhome Logo

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Chalupa Grande (continued)

Nutrition 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.
© Taste of Home 2011 Tasteofhome Logo