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Chalupa Grande Recipe
Chalupa Grande Recipe photo by Taste of Home
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Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 3-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 3-1/2 hours

Ingredients

  • 1 pound dried pinto beans
  • 1 pork roast (3 pounds), fat trimmed
  • 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.
Originally published as Chalupa Grande in Country Extra July 1992, p47

Nutritional Facts

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

  • 1 pound dried pinto beans
  • 1 pork roast (3 pounds), fat trimmed
  • 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
  1. 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.
Originally published as Chalupa Grande in Country Extra July 1992, p47

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jeanemed User ID: 1512060 234316
Reviewed Oct. 10, 2015

"Very good"

MY REVIEW
scotchcat User ID: 1323433 38269
Reviewed Apr. 10, 2011

"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!!"

MY REVIEW
plumcrazy__Alta User ID: 766527 14667
Reviewed Aug. 16, 2010

"sounds good"

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