Chalupas

Name: Chalupas
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

20 ingredients

12 steps

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

Directions

1

Place pork roast in large stockpot.
2

Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover.
3

Bring to a boil and lower to a gentle simmer.
4

Cover and slowly cook 3 hours; remove meat and set aside to cool.
5

Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
6

Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces.
7

Discard bone and fat.
8

Return to pot and cook 1 hour longer.
9

Stir often and add more water when necessary to thin slightly.
10

(Chalupas should have the consistency of stew).
11

Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice.
12

It will store well in the refrigerator for up to 1 week.