Chalupas
This is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. I have served this by lining each individual bowl with a flour or corn tortilla and piling the ingredients inside.
Yield: 6-8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | dried pinto bean |
| 3 1/2 cups | water |
| 1/4 cup | chopped onion |
| 1 (4-ounce) can | chopped green chili |
| 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 (10 1/2-ounce) package | corn chip, and/or flour tortillas |
| 1/4 cup | sliced green onions |
| shredded lettuce | |
| shredded Cheddar cheese | |
| chopped fresh tomato | |
| salsa | |
Directions:
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. In a 3-qt. slow cooker, combine 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. 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. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.
Source: tasteofhome.com
