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Chalupa
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- #17596
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound pinto beans
3 pounds pork roast
7 cups water
1/2 cup onion, chopped
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces green chili peppers, chopped
directions
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
cook's notes
A Mexican meat and bean dish, similar to chili. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).
Recipe Source: I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board.
added by
irishlad54
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
463 calories, 17 grams fat, 40 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
March 29, 2009
This turned out great. It was like a Chili. After I put in bowls, I put sour cream, grated cheese, and salsa on top. Ate with tortilla chips. Took about 6 hours in the crock pot. :)