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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

  1. 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.   

  2. 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.