Saturday, December 24, 2011

December 24, 2011: New Mexican Chalupas Recipe

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Here’s another perfect winter dish that feeds a lot of people and fills them up quickly. The best part about this recipe is that you can throw the ingredients together in the morning and let it cook all day long, until the meat and beans are melt-in-your-mouth tender. Served with a salad and flour tortillas, it’s a complete meal with little fuss and muss.


One 3-pound pork roast (any variety; even tough cuts become tender)
1 T. vegetable oil
1 small white or yellow onion, chopped
2 cloves garlic, minced
1 t. oregano
1 T. ground cumin
1 t. salt
1 16-ounce can tomatoes
2 14-ounce cans chicken broth
2 small cans green chiles (or 1 cup fresh/frozen chiles, diced)
1 pound dry pinto beans, rinsed
¼ t. powdered red chile
6 quarts water
Shredded cheddar cheese, sour cream, chopped green onions, black olives and salsa for garnish (any or all optional)

Trim and discard excess fat from pork. Heat the oil in a Dutch oven to medium; add pork and brown on all sides. Add onion and garlic and sauté for a couple minutes. Add remaining ingredients (up to garnishes). Bring to a boil then cover, reduce heat and simmer for 3 to 6 hours, stirring often (you can also placed the covered pot in a low oven for the same amount of time).

Before serving, remove pork roast and shred into bite-size pieces. Return to pot. Spoon pork mixture onto tostada shells and top with garnishes, or serve with flour tortillas or corn chips on the side.

Serves 12 – 16

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