"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pork Chalupas Recipe

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

Becky Sack
Added: Thursday, August 19, 2010


1 # dried pinto beans
1 (3#) pork loin roast
1 (4 oz.) can green chilies
2 T. cumin seed
1 T. salt
2 cloves garlic, chopped
1 t. dried oregano leaves

Tortilla Chips
Shredded cheddar cheese
Shredded lettuce
Chopped onion
Diced tomato
Sour cream
Anything that you like with Mexican food

Sort beans and wash. Combine beans, roast, chilies, cumin seed, salt, garlic and oregano in a large Dutch oven pan. Add enough water to cover. Cover and simmer 6 hours or until meat is cooked thoroughly. Stirring occasionally, and adding water as needed. Remove roast from Dutch oven; cut up meat and break apart. Return meat to Dutch oven. Cook, uncovered until mixture is thick. Serve with fried tortillas and fixings.

Personal Notes:
Personal Notes:
This is one of my boys favorites!!




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