2 1/2 pounds 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, about 7 cups) small corn chips
1 1/2 cups grated Cheddar or Colby cheese
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 sliced black olives
1/2 head iceberg lettuce, shredded or chopped
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, an additional 2 hours,
Meanwhile, remove cooled meat from bone, 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 and condiments of your choice
Chalupas keep in the refrigerator for up to 1 week.
Makes 10 to 12 servings.
Approximate values per serving (without condiments): 345 calories, 12 g fat, 56
mg cholesterol, 27 g protein, 33 g carbohydrates, 11 g fiber, 180 mg sodium, 31
percent calories from fat.