Chalupas 3

Serving Size : 10
Ingredients

for prepare Chalupas 3

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	pounds	pork loin roast - (with bone in, for
more flavor chalupas 3
2	cups	pinto beans - rinsed, picked over
4	large	fresh tomatoes - (about 2 pounds),
peeled and cut up chalupas 3
6		fresh long green chiles - roasted, peeled,
seeded and diced chalupas 3
2	cups	onions - chopped
1	tablespoon	garlic - finely chopped
1	tablespoon	oregano
2	tablespoons	chili powder
2	teaspoons	ground cumin
salt and freshly ground pepper chalupas 3
3	cups	water - (to cover) (3 to 4)
SUGGESTED CONDIMENTS chalupas 3
1	bag	corn chips
1 1/2	cups	cheddar or Colby - grated
1	cup	sour cream
2	cups	salsa
2	cups	guacamole
1	cup	tomatoes - diced
1	cup	green onions - sliced
with some green tops chalupas 3
1	cup	black olives - whole or sliced
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, 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. Prep Time: 25 minutes Cook Time: 5 hours Difficulty: Medium

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