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Chalupa Grande

Total Time

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


10-12 servings

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 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.

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Average Rating:
  • jeanemed
    Oct 10, 2015

    Very good

  • scotchcat
    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!!

  • plumcrazy__Alta
    Aug 16, 2010

    sounds good

  • muffinmuffin
    Sep 6, 2008

    No comment left