Chalupas

Drescription

This chalupa recipe 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.

Ingredients

• 1 cup dried pinto beans
• 3-1/2 cups water
• 1/4 cup chopped onion
• 1 can (4 ounces) chopped green chiles
• 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 (9-1/4 ounces) corn chips
• 1/4 cup sliced green onions
• shredded lettuce
• shredded cheddar cheese
• chopped fresh tomatoes
• salsa

Directions

1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
3. In a 3-qt. slow cooker, combine 3-1/2 cups water, onion, chiles, 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 until pork is very tender, 6-7 hours.
4. 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, until reduced to 1-1/2 cups, 15-20 minutes. Add meat and bean mixture; heat through.
5. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.