Chalupa Grande

Total Time

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


12 servings

Updated: Jan. 24, 2023
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.


  • 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 chiles
  • 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.

Nutrition Facts

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