Sunset Magazine’s Chalupa has been one of our family favorites since the time of avocado-green kitchen appliances and shag carpeting. Start with a pork roast and beans (you don’t even have to remember to soak them first) and in a few hours you’ll have the perfect nacho-topping, burrito-stuffing, rice plate accompanying pork and beans. Make in advance and reheat for a super easy meal.
Use a slow cooker that can go on the stovetop for a quick blast on the beans or put everything in a pot and use the oven.
Chalupa
adapted from Sunset Magazine back in the '70s
Servings 12 people
Ingredients
- 3 pounds boneless pork roast (shoulder best; remove and discard any butcher strong)
- 1 pound dry pinto beans, rinsed but unsoaked if using slow cooker, give the beans a 10–15 minutes rolling boil before using (update 5/8/26 concerning lectins in beans; see How to Cook Beans post for more details)
- 2 4-ounce cans diced green chiles mild or hot, your choice
- 2 cloves garlic, minced and mashed with 1 tsp. salt
- 2 tablespoons chili or chipotle powder
- 1 tablespoon cumin, ground
- 2 teaspoons salt
- 1 teaspoons dried oregano
Serving Accompaniments: Fritos or other tortilla chips, shredded cheddar cheese, shredded lettuce, sliced green onion, chopped tomatoes, sliced avocado, sour cream, salsa, cilantro leaves
Instructions
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Add to the Dutch oven or slow cooker: pork roast, beans, and the remaining ingredients. Add water to come about ¾ of the way up the sides of the roast.
Oven 325°F for about 3½ hours, or slow cooker set to high for about 6 hours.
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Serve with any or all of the accompaniments listed.
Recipe Notes / Tips
- Pork shoulder will give you a more flavorful stew, but pork loin, a much leaner cut, works ok. I like to go with a boneless roast, but if you are committed to remove all the bones after cooking, they add a rich dimension to the chalupa.
- I’ve been known to pour in a bottle of beer for some of the cooking liquid. Really, almost anything goes, but the pork, beans and spices are so flavorful that water works great.
- All stews get better with a little time on them. So, if you’re having a party, make this a day or two in advance, keep refrigerated, and reheat gently on the stove.
