Taste of Home
Chalupas
TOTAL TIME: Prep: 30 min. + soaking Cook: 8-1/4 hours
YIELD: 8 servings.
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
Ingredients
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1 cup dried pinto beans
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3-1/2 cups water
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1/4 cup chopped onion
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1 can (4 ounces) chopped green chiles
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1 garlic clove, minced
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1 tablespoon chili powder
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1-1/2 teaspoons salt
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1-1/2 teaspoons ground cumin
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1/2 teaspoon dried oregano
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1 boneless pork shoulder butt roast (1-1/2 pounds)
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1 package (9-1/4 ounces) corn chips
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1/4 cup sliced green onions
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Shredded lettuce
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Shredded cheddar cheese
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Chopped fresh tomatoes
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Salsa
Directions
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1.
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3.
In a 3-qt. slow cooker, combine 3-1/2 cups water, onion, chiles, 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 until pork is very tender, 6-7 hours.
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4.
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, until reduced to 1-1/2 cups, 15-20 minutes. Add meat and bean mixture; heat through.
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5.
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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