Southwestern Style Chalupas Food

CHALUPAS

Chalupas image

Provided by Food Network

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 20

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

Steps:

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.

SOUTHWESTERN STYLE CHALUPAS

Southwestern Style Chalupas image

This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!

Provided by ELETA

Categories Mexican Recipes

Time 8h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips

Steps:

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 71.7 g, Cholesterol 78.5 mg, Fat 23.5 g, Fiber 15.7 g, Protein 42.7 g, SaturatedFat 4.2 g, Sodium 891 mg, Sugar 1.7 g

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