Chalupa Mix

Adapted from Denna Denton

2 quarts home canned pork
2 quarts home canned pinto beans
4 cloves garlic (or garlic powder)
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1  can (4 ounce) diced green chilies
1 jar (16 ounces) salsa
1 tablespoon salt

Shred pork into a slow cooker. Add the remaining ingredients a heat. Serve over tortillas or tortilla chip with toppings of shredded cheese, guacamole, sour cream, chopped tomatoes, shredded lettuce, etc….

(The nutrition information is for 1/12 (approximately 1/2 cup) of the altered recipe above. If you are soaking and cooking dry beans the nutrition information will be valid if you use 1 cup dry beans cooked with no salt. The sodium content would not be valid for commericially canned beans as they are usually very high in sodium)


Denna’s Original Recipe Chalupa Meat

3-4 pounds pork butt roast
3 1/2 cups dry pinto beans
4 cloves of garlic
2 T chili powder
1 T cumin
1 tsp oregano
1 small can diced green chilies
16 oz salsa
1 T salt


Put all of the above ingredients in crock pot and cover with water. Cook all day. Right before serving pull out roast and shred, take out bone and put back in crock pot. At this time add garlic salt, pepper and seasoning salt to taste. Add more water if it looks dry.

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