Chalupa -aka Pig-N-Pintos

Hey everyone! Even though we're a month away from fall I still had a craving to make something that would sit on the stove and slowly simmer for hours... five hours to be exact. I saw this Chalupa recipe on Mennonite Girls Can Cook and it's a keeper. There seem to be a few different definitions of what exactly Chalupa is, all I can say-this is very tasty!

Maybe it should just be called Really Good Pork and Pintos:@)

I made half of the recipe and used 1.3lbs of pork. When whole loins go on sale I'll cut one into a couple roasts, some chops and always end up with a not so pretty piece that has some light and darker meat. That's what I used for this. The key is low and slow and allowing the liquid to reduce so you have a thicker sauce. 

You may want to remove the lid for the last 60 minutes.

Chalupa

1 lb dry pinto beans, sorted and rinsed
3 lbs boneless pork
6 C water
1/2 onion, chopped
2 cloves garlic, minced
2 Tblsp chili powder
1 Tblsp cumin seeds-sub 1 tsp ground cumin
1 tsp dried oregano
1 Tblsp salt
1 4oz can jalapenos OR 1 6oz can diced green chiles
1/2-1 C Pace Picante Sauce or any Mexican Sauce/Salsa you have on hand-or Rotel

1. Put everything into a dutch oven, bring to boil, reduce to a very slow simmer (low bubble actually), cover and cook for 5 hours.
2. They say you can use the crock pot on low for 8-9 hours too.
3. Shred meat, mash some of the beans to thicken it if you'd like. 
4. Serve with tortillas and toppings of your choice, anything you'd use on tacos or burritos.

Notes:

• My only observation is, this is a lot of meat. I usually eat beans to cut back on meat, so I'll be using just a pork chop for a half batch.
• Sub a lightly drained can of Rotel for the salsa if you'd like.
• This freezes beautifully.
• It doesn't get much easier, just put it all in the pot and forget it for 5 hours. It will feed an army!
• This is the kind of recipe cast iron was made for, I can't get over how much I'm enjoying this dish!
• 5/16/15 notes to self: half batch sub-1 Tblsp dry onion, 1/4 tsp garlic powder, add 1/4 tsp smoked paprika-nice. 
• 6/25/16 update: Pressure Cooker-No soak, 28 minutes, automatic release. If too much liquid, use brown function for a couple minutes, it will thicken as it sits after cooking-very flavorful.

I'm guilty of buying the cheapest chili powder and maybe I shouldn't...
What brand do you buy?

Have a happy day:@)

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