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


  • 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


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