Sunday, January 13, 2013

Pork Chalupa

So I don't know where the term chalupa comes from. To me, it was a taco from Taco Bell. But to my husband, its this shredded pork and pinto bean concoction that you add taco fixins to. And the latter is what we are talking about today. Its a pretty frugal meal if you shop the sales on the meat. You could adapt this to the crock pot as well. I just always make it on the stove for some reason

Pork Chalupa

1 3-4 pound pork roast (butt, shoulder, boneless, bone-in, whatever)
1 lb dried pinto beans
1 tbsp cumin
1 tbsp chili powder
1 tbsp garlic powder
3 tbsp dried minced onion
1 tsp red chili flakes
2 cans diced green chilis
salt and pepper to taste

fritos (kind of strongly recommended)
shredded lettuce
sour cream


Look through the beans to make sure there is no stones.

Put the beans, green chilis, and all the spices (no S&P) in the bottom of a large stock pot or dutch oven.

Place the pork on top. Place enough water to almost cover the pork. Leave a inch or two exposed.

Heat until simmering. Don't boil.

Cook for 4-6 hours until meat falls apart and beans are tender

Remove meat and shred. Add back to pot and season with S&P. You will need a LOT as the beans and pork really need some salt.

Serve with all the toppings.

This makes a LOT but it freezes well.

No comments:

Post a Comment