Chalupas

Name: Chalupas
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

16 ingredients

4 steps

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

1

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.
2

In a 3-qt. slow cooker, combine the 3-1/2 cups 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.
3

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 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
4

To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.