Print Options

Back to Chalupa >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Chalupa

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.

6-8 ServingsPrep: 10 min. + standing Cook: 8 hour 20 min.

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.

2 of 2

Chalupa (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.