Slow Cooked Chalupa

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Slow Cooked Chalupa

Post  justmecookin on Sun Mar 01, 2009 10:38 am


1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder roast (1-1/2 pounds), trimmed
1 package (10-1/2 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes

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 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 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. Makes 6-8 servings.

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