| Level: | Intermediate |
| Total: | 5 hr 25 min |
| Prep: | 25 min |
| Cook: | 5 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 2 1/2 pound pork loin roast (with bone in, for more flavor)
- 2 cups pinto beans, rinsed and picked over
- 4 large fresh tomatoes (about 2 pounds), peeled and cut up
- 6 fresh long green chiles, roasted, peeled, seeded and diced
- 2 cups chopped onions
- 1 tablespoon finely chopped garlic
- 1 tablespoon oregano
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Salt and freshly ground pepper
- 3 or 4 cups water (to cover)
- 1 bag (10 1/2 ounces or about 7 cups) small corn chips
- 1 1/2 cups (about 6 ounces) grated cheddar or Colby
- 1 cup sour cream
- 2 cups salsa
- 2 cups guacamole
- 1 cup diced tomatoes
- 1 cup sliced green onions (with some green tops)
- 1 cup black olives, whole or sliced
- 1/2 head iceberg lettuce, shredded or chopped
Instructions
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 558 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 84 mg |
| Sodium | 1169 mg |
Reviews
Great tasting dish. Great for a Super Bowl Sunday or fix anytime.