Best Southwestern Pork Chalupas Recipes

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PORK CHALUPAS



Pork Chalupas image

My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.

Provided by looneytunesfan

Categories     One Dish Meal

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs pork roast, any kind
1 lb dried pinto bean
2 (4 ounce) cans chopped green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
salt and pepper
4 cups water
1 (16 ounce) package corn chips
sour cream (optional)
diced tomato (optional)
shredded lettuce (optional)
grated cheddar cheese (optional)

Steps:

  • Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
  • Cook on low for 4 hours.
  • Remove roast and pull meat apart, removing any bones or fat.
  • Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
  • Place corn chips on serving plates.
  • Spoon pork mixture over chips and serve with desired optional toppings.

Nutrition Facts : Calories 1104.3, Fat 38.3, SaturatedFat 8.3, Cholesterol 190.5, Sodium 706.6, Carbohydrate 100.4, Fiber 17.3, Sugar 4.6, Protein 88.7

CHALUPA OR SPANISH SHREDDED PORK AND BEANS



Chalupa or Spanish Shredded Pork and Beans image

This is a recipe I found on a bag of dried Pink Beans. Makes 6-8 servings. In this Spanish dish, called Chalupa, a savory pork roast bakes with beans until the meat is so tender you can shred it with a fork. Because the dish bakes for such a long time the beans do not need prior soaking. Serve this chili-like mixture with desired condiments such as chopped tomatoes, avocado, onions, shredded cheese, taco or hot sauce.

Provided by Maddison

Categories     High Protein

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

16 ounces dried pink beans
3 -3 1/2 lbs boneless pork roast
1 onion, chopped
2 garlic cloves, minced
3 teaspoons salt (to taste)
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons ground oregano
7 ounces chopped green chilies

Steps:

  • Preheat oven to 275°F. .
  • Put all the ingredients into a large pot, Dutch oven or roaster.
  • Add 7 cups of water. Bring to a boil over high heat.
  • Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
  • Increase oven temperature to 400°F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165°F as measured by a food thermometer and until sauce thickens to desired consistency.
  • It will continue to thicken as it cools. Makes 6 to 8 servings.
  • **To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Sauté onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.

Nutrition Facts : Calories 758.7, Fat 22.7, SaturatedFat 8, Cholesterol 194.9, Sodium 1322.2, Carbohydrate 55.1, Fiber 11.2, Sugar 4.2, Protein 81.7

CHALUPAS



Chalupas image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 20

2 1/2 pound 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 or about 7 cups) small corn chips
1 1/2 cups (about 6 ounces) grated cheddar or Colby
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 black olives, whole or sliced
1/2 head iceberg lettuce, shredded or chopped

Steps:

  • 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, another 2 hours, stirring occasionally.
  • Meanwhile, remove cooled meat from bone, and 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, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

CHALUPAS



Chalupas image

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. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
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

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, 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 6 hours longer or until pork is very tender. , 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, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

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