"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chalupa Recipe

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This recipe for Chalupa, by , is from The Shumway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela OHaver
Added: Wednesday, October 14, 2009


3 pounds pork roast - Boston butt
1 pound dry pinto beans - washed
1 can (7 oz) diced green chilis
2 cloves garlic - diced
1 Tbsp chili powder
1 Tbsp oregano
2 Tbsp cumin

Put roast, seasonings and pinto in pot (or crockpot) of water. Roast at 350 for one hour. Continue at 250 for 5 more hours. Remove fat and bones. Shred meat. Back at 250 for 30-40 minutes longer. Or cook in crockpot for 9-12 hours and shred after 8 hours.

Serve with:
Put chips on bottom- Fritos are the best
Then top with pork
Chopped tomatoes
Shredded lettuce
Black Olives
Sour Cream




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