Pork Chalupas Recipes

SOUTHWESTERN STYLE CHALUPAS

Steps:

• In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
• Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
• Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 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.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

CHALUPAS

Steps:

• 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.

SLOW COOKER PORK CHALUPAS

Steps:

• Put pork roast in slow cooker. Sprinkle taco seasoning on top of roast. Add water to slow cooker.
• Cook in slow cooker on low overnight or on high 4 hours.
• Remove roast from slow cooker and shred. Return to slow cooker.
• Add beans, soup, salsa, green chilies, chicken broth, seasonings and hot sauce to pork. Stir to combine. Add more chicken broth to thin if needed.
• Cook in slow cooker on low for 3-4 hours.
• Serve on chips or in a tortilla shell. Top with desired toppings.
• May also be rolled in tortilla shells like a burrito. Top with grated cheese. Bake at 350 degrees for 20 minutes. Serve with desired toppings.

PORK CHALUPAS

Steps:

• Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
• Cook on low for 4 hours.
• Remove roast and pull meat apart, removing any bones or fat.
• Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
• Place corn chips on serving plates.
• Spoon pork mixture over chips and serve with desired optional toppings.

SLOW COOKER PORK CHALUPAS

Steps:

• Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
• In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
• Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
• When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.

CHALUPA GRANDE

Steps:

• Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.