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Chalupas

This chalupa recipe 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. —Ginny Becker, Torrington, Wyoming
  • Total Time
    Prep: 10 min. + standing Cook: 8-1/4 hours
  • Makes
    8 servings

Ingredients

  • 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 (9-1/4 ounces) corn chips
  • 1/4 cup sliced green onions
  • Shredded lettuce
  • Shredded cheddar cheese
  • Chopped fresh tomatoes
  • Salsa

Directions

  • 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 the 3-1/2 cups 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.
  • 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 15-20 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.
Nutrition Facts
1 cup: 393 calories, 19g fat (3g saturated fat), 35mg cholesterol, 680mg sodium, 37g carbohydrate (2g sugars, 8g fiber), 18g protein.

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