Chalupas - 3

Cuisine: Mexican
Type: Pork, Vegetables
Serves: 10 people

Recipe Ingredients

2 1/2 lbs		Pork loin roast - (with bone in, for more flavor)
2 cups		Pinto beans - rinsed, picked over
4 cups		Fresh tomatoes - (about 2 pounds), (large) peeled and cut up
6		Fresh long green chiles - roasted, peeled, seeded and diced
2 cups		Onions - chopped
1 tablespoon		Garlic - finely chopped
1 tablespoon		Oregano
2 tablespoons		Chili powder
2 teaspoons		Ground cumin
		Salt and freshly ground pepper
3 cups		Water - (to cover) (3 to 4)
		Suggested Condiments
1 x		Corn chips
1 1/2 cups		Cheddar or Colby - grated
1 cup		Sour cream
2 cups		Salsa
2 cups		Guacamole
1 cup		Tomatoes - diced
1 cup		Green onions - sliced with some green tops
1 cup		Black olives - whole or sliced
1/2 x		Iceberg lettuce - shredded or chopped

Recipe 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.

Prep Time: 25 minutes Cook Time: 5 hours Difficulty: Medium

Source:
Mari Meyers; Author of "Gourmet Gringo"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.