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Pork Chalupa

This delicious dish is a nice change of pace from standard taco salads or chili. It’s great for get togethers because feeds a lot of people and everyone can choose their own toppings!

Pork Chalupa

5 from 1 vote
Recipe by Jennifer Course: Main Courses, OtherCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

6

hours 
Calories

300

kcal
Beans Overnight Soak

8 – 12

hours

This delicious dish is a nice change of pace from standard taco salads or chili. It’s great for get togethers because feeds a lot of people and everyone can choose their own toppings!

Ingredients

  • 3-4 lbs boneless pork loin roast

  • Chef Merito Pork Seasoning

  • 1 lb dried pinto beans, soaked overnight

  • 1 can / 4 oz diced green chilis

  • 4 cloves of garlic, minced

  • 1 white onion, chopped

  • 2 tbsp chili powder

  • 1 tbsp cumin

  • 1 tbsp coarse kosher salt

  • 1 tsp dried oregano

  • 1/2 tsp sugar

  • 2 bay leaves

  • 4-5 cups water, more if needed

  • Toppings
  • Fritos Corn Chips

  • shredded lettuce

  • diced tomatoes

  • shredded cheese (cheddar, Monterey Jack, pepper jack, etc.)

  • sliced green onion

  • avocado, diced (or Herdez Guacamole Salsa)

  • salsa

  • sour cream

  • cilantro

Directions

  • Place pork roast into a large pot or Dutch oven.
  • Sprinkle generously with Chef Merito Pork Seasoning.
  • Drain and rinse the soaked pinto beans.
  • Add to the pot with the roast.
  • Add green chilis, garlic, onion, chili powder, cumin, kosher salt, oregano, and sugar.
  • Add water until the beans are completely covered (4-5 cups).
  • Stir to combine.
  • Add two bay leaves.
  • Bring the water to a boil, then turn down the heat to a simmer.
  • Cover and cook on low heat for 5 hours, checking occasionally to stir and make sure beans are submerged, add more water if needed.
  • After 5 hours, removed the pork roast to a cutting board, when cool enough to handle, shred meat discarding any fat.
  • Return the shredded pork into the pot and stir, mixing with beans.
  • Keep heat at a simmer and cook uncovered for 1 additional hour until mixture is to your desired consistency.
  • Add more salt or Chef Merito Pork Seasoning at the end if needed.
  • For serving, serve over Fritos corn chips with your choice of toppings, enjoy!

Notes

  • I like to add 1/4 cup of fresh chopped cilantro to the pork and bean mixture while it’s simmering for the last hour.
  • You can use tortilla chips instead of Fritos if desired.
  • This filling is great wrapped in flour tortillas. The leftovers make excellent burritos!

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