Day 152: Chalupa

Serves 6-8

1 cup dried pinto beans
3 1/2 cups water
1/4 cup chopped onion
1 can (4 oz) chopped green chilies
1 garlic clove, minced
1 tbsp chili powder
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1 1/2 lb boneless shoulder pork roast, trimmed of fat
10 1/2 oz corn chips
1/4 cup sliced green onions
shredded lettuce
shredded cheese
chopped fresh tomatoes
salsa
sour cream
guacamole

Place beans and enough water to cover in a 3 quart saucepan. Bring to a boil; boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain beans and discard liquid. In a slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin, and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 20 minutes or until reduced to 1 1/2 cups. Add meat and bean mixture; heat through. Spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes, salsa and other toppings you prefer.

Review:
This chalupa recipe is similar to day 25. This one used dried pinto beans instead of canned, though. This is a very versatile dish. You can serve the pork on a salad like it says in the recipe. You could also serve it on buns, on tortillas, or plain. It had a good flavor and was better the next day. I liked the use of dry pinto beans. Something I like, but never really use. 3 stars.

Recipe Source: Best of Slow Country Slow Cooker Recipes