CHALUPA

Pork and smoky chile’s green,
Marry with the pinto bean.

Chalupa is it’s formal name,
It’s in my family’s hall of fame.

Cook the beans and shred the pork,
So tender you just need a fork.

Serve it at your next big party,
It’s healthy, spicy, warm and hearty.

This is a great recipe for an informal party. In fact, I might just make it again for Super Bowl Sunday. With 3 pounds of pork and 2 pounds of beans, it makes quite a big pot. All you need are the accoutrements, such as tortillas, guacamole, salsa, cheese and chips.
*Preparing this is easy but there are 6 hours of cooking time so you may want to start early.
*Read through all of the directions before starting because they are different depending on how you prepare the beans.
Thank you again, Mom, for another great recipe!

CHALUPA
3 lb. Boneless Pork Roast
2 lbs. Pinto Beans, dry
2 large yellow Onions, chopped
4 cloves Garlic, chopped
2 cans Ortega Green Chile
5 T Chile Powder
3 tsp. Oregano
1-2 T Kosher Salt
1/4 cup Extra Virgin Olive Oil
4 cups Chicken or Beef Stock
4-5 cups Water

To save cooking time, prepare the beans by soaking them over night in cold water. Rinse them thoroughly.

If you do not have time to soak the beans, saute the onions and garlic in a large pot coated with olive oil until they are tender, about 8 minutes.

Add the stock, water and beans. Bring to a boil and then down to a simmer. Cook the beans, onions and garlic for 1.5 hours.

If you soaked the beans over night, add them to the sauteed onions and garlic along with the pork, green chiles, chile powder, oregano and salt. Add the stock and water, making sure that there is just enough liquid to cover the pork. Bring to a boil, then down to a low simmer for 6 hours.

After 6 hours, the pork should be falling apart. Take it out of the pot, remove any remaining fat, and shred the pork into small pieces. Add them back into the pot and mix thoroughly.

Serve in bowls topped with tomatoes and cheese, in burritos with all of the fixings or with tortilla chips. Serves 12-15