Chalupa Grande
TOTAL TIME: Prep: 25 min. + cooling Cook: 3-1/2 hours
YIELD: 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.
Ingredients
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1 pound dried pinto beans
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1 boneless pork loin roast (3 pounds)
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7 cups water
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1/2 cup chopped onion
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2 garlic cloves, minced
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2 to 3 teaspoons ground cumin
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2 tablespoons chili powder
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1 tablespoon salt
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1 teaspoon dried oregano
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1 can (4 ounces) chopped green chiles
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Corn chips
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Shredded cheddar cheese
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Diced avocado
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Diced tomatoes
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Chopped green onions
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Salsa
Directions
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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.
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