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Chalupa Recipe

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This recipe for Chalupa is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry pinto beans
3-1/2 cups water
1/4 cup onion, chopped
2 cloves garlic, minced
1 tbsp. chili powder
1-1/2 tsp. salt
1-1/2 tbsp. ground cumin
1/2 tbsp. dried oregano
1 can (4 oz.) chopped green chilies
1 can (10 oz.) enchilada sauce (use hot, mild or medium depending on your taste)
1/4 tsp. pepper
1-1/2 lbs. pork shoulder roast (trim fat)

1 pkg. corn chips
1/2 cup green onion. sliced
1/2 head lettuce, shredded
8 oz. pkg. cheddar cheese, shredded
2 fresh tomatoes, chopped
Salsa

Directions:
Directions:
Place beans and enough water to cover in 3 quart pan and bring to boil for 2 minutes. Remove from heat, cover, let stand for 1 hour. Drain beans and discard liquid.
In 3 quart slow cooker, combine the 3-1/2 cups water, onion, garlic, chili powder, salt, cumin, oregano, chilies, enchilada sauce and pepper. Add roast and cooked beans. Cover and cook on high for 2 hours. Reduce heat and cook 6 hours or until roast is tender. Remove roast and shred with fork. Drain beans reserving liquid in a saucepan. Combine beans and shredded meat, set aside. Skim and discard fat from cooking liquid, then bring to boil. Boil uncovered for 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.

 

 

 

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