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Wednesday, August 17, 2011

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:@)

I'm joining:
It's A Keeper Thursday
Foodie Friday
Fresh Food Friday

23 comments:

  1. This looks delicious--and fallish! I like to purchase Penzey's herbs and spices but there isn't one really close by so I usually get McCormick when I run out.

    Best,
    Bonnie

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  2. This sounds really good! It has some of the same ingredients as a chalupa, so I guess you could call it chalupa soup. :)

    I'm guilty of buying the cheap chili powder too. Spices are expensive!

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  3. Mmmmmmmm, this looks very good and probably good for you, too with all the protein . I think my family would like this dish very much. Thanks. Shannon

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  4. How interesting! I've never heard of there being different definitions of chalupa. In S. TX, it all means the same thing. That reminds me of the word tortilla. Here we think, flour or corn? But in Spain, it's a sort of omelette. I love that about language.

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  5. This sounds great. I will make this for our home fellowship group. If it feeds a large bunch, this will work perfectly. And, as always, I love anything I can cook in a crock pot and not have to watch it.

    This is ENTIRELY different from what we call Chalupas here. Here, it is a corn or flour tortilla, with meat (usually ground beef), lettuce tomatoes onion ..much the same as a taco only with an open tortilla.

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  6. ooo, as for spices, I use whatever is on sale..:)

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  7. The dish looked delish. And I wondering how you got that second picture - is that the beans in a dish - awesome.

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  8. Oh...this is heaven. I'm always looking for a good pork recipe {sorry Earl}. And beans...yum! Thanks again, Lynn!

    XO,
    Jane

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  9. YUM... looks so good.

    Oh, be still my tooting behind.

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  10. It looks great but I am still laughing and agreeing with Snappy Di's comment.

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  11. I love Pinto beans so this is a must try recipe! I'm with Snappy Di also...but who cares when it tastes so good!

    hugs,
    Linda

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  12. I love the Mennonite Girls Can Cook Cookbook, where all profits go towards feed hungry children. Their web site is also wonderful. My husband loves beans so I'll try this recipe soon.

    Hugs.
    Pat

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  13. This looks like a perfect Friday night meal when I have family arriving who knows when.

    Of course, NOW I keep thinking of that Taco Bell commercial with dog saying, "Drop de Chalupa..."

    Stuff just gets stuck in my head like that. I don't know why.

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  14. Everytime I caome here, I get hungry, Lynne. This chalupa looks so good...Christine

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  15. Lynn,
    This looks like good Appalachian cooking! I cook the beans with a ham bone - plenty of meat but not too much.
    Then serve it over potatoes - kind of hash brown type that I cut up and cook in a skillet.
    And I go with the cheap chili powder!

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  16. Mike just came back from BJ's and the whole loins are up to 3.00 a lb! I got one last week for 1.99!
    It looks good, but I'd have to pick out the beans! :)

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  17. Chalupa has been a favorite at our house for years. In fact, I am going to be making some to take with us to the lake! We serve it over fritos! Yum!

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  18. What a wonderful cook you are. You really know how to make a person's mouth water.

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  19. This looks like the perfect comfort food,and if it weren't so hot I'd put some of this on to cook right now. :) I love making things that have lots of leftovers so hubby and I have plenty to take for lunch for a few days.

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  20. This looks so yummy for a cold day! I hope those days are far off, I am not ready for them. I would love this with chips to dip into it.

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  21. I remember a friend brought an appetizer called Super Chalupa Dip to a party once and it was wonderful. This may not win any beauty contests for all it's brownness, but it looks really delicious to me! I'm saving this one for football season.

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  22. I forgot to say with Penzey's Spices made right here in the Milwaukee area, I use their chili powder.

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  23. I always wondered what Chalupa was. This looks really good, Lynn. I use store brand chili powder and have never noticed a difference from McCormack.

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