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Got a Pork Roast? Make Chili Verde or Chalupas!


Chalupa

  • 1 pound dry pinto beans
  • 3 pounds pork loin roast
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 clove garlic, minced
  • 1 7-ounce can green chilies (or an equivalent amount of green chili sauce)
  • 1 Tablespoon chili powder
  • water

    • Garnishes:

    • corn chips
    • shredded cheese
    • chopped tomatoes
    • chopped avocados
    • shredded lettuce
    • sour cream
    • salsa

    Sort and rinse the dry beans and soak them overnight in water at least 2 to 3 inches deeper than the beans. Place all ingredients (except, of course, the garnishes) in a Dutch oven. Cover with water. Cover and cook at 325 degrees F for 4 hours.

    After four hours, remove the roast from the mixture. Separate the meat from the bones and fat. Cut the meat into bite-sized pieces and put it back in the bean mixture.

    To serve, put corn chips into individual bowls and spoon in the meat and bean mixture. Add garnishes as desired. You can also roll up the mixture in flour tortillas to make great green chili burritos.

    Original recipe by Cami Hoopes.


    © Copyright Richard Mann, 2001. All rights reserved. Please contact author for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law. Please feel free to link to this page.

    The copyright of the article Got a Pork Roast? Make Chili Verde or Chalupas! in Bean Recipes is owned by Richard Mann. Permission to republish Got a Pork Roast? Make Chili Verde or Chalupas! in print or online must be granted by the author in writing.

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