Chalupa

By dette

This 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

Ingredients

• 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 (10-1/2 ounces) corn chips
• 1/4 cup sliced green onions
• Shredded lettuce
• Shredded cheddar cheese
• Chopped fresh tomatoes
• Salsa

Details

Servings 6
Cooking time 18mins

Preparation

Step 1

Home > Recipes > Chalupa
Chalupa Recipe
Photo by: Taste of Home
100% would make again

Read reviews (4)

Rate recipe

This 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.
RatePrint
Grocery ListRecipe BoxEmail
Please log in to rate this recipe
*Username or E-mail: Please enter your username or e-mail address *Password: Please enter a password Forgot Your Password?Remember me Not a member? Join Now »
Rate Chalupa RecipeClick on stars to rate .
Would you make this recipe again? Yes No Write a review 6-8 ServingsPrep: 10 min. + standing Cook: 8 hour 20 min.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 (10-1/2 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 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 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. Yield: 6-8 servings.