Thursday, March 5, 2009

Chalupas using pinto beans from your food storage

I got this recipe for Chalupas from my wonderful neighbor and friend, Marty. This is a delicious recipe. I served it last Sunday with fry bread and my young adult sons really enjoyed it! You could serve it with tortillas or even with corn bread. The two main ingredients for this recipe are pinto beans, and a small, boneless pork roast. I cooked this in my crock pot for 8 hours (low-med setting) and it was terrific. I got the Hormel boneless pork roasts on sale and used coupons to get the price down to $4. This is definitely an under $5 dinner meal, and served 6 adults with plenty of leftovers. I also liked how quick and easy it is to get it in the crock pot.

Don't forget to sort out your pinto beans on a white plate or other light surface. You can see the rocks in the middle of the picture....pick those out and put them in the trash (unless you like to see the dentist for dental work!). I also rinse the beans before using them in the recipe.

Here is the recipe:


1.5 pound boneless pork roast (I used Hormel)

1 1/2 c. pinto beans, sorted and washed

2 garlic cloves, chopped

2 tsp cumin

4 oz chopped green chilies (canned)

1 T. chili powder

1/2 tsp oregano

1 tsp. salt

Combine all ingredients and pour water in to cover meat. Bring to a boil; cover and simmer 6-8 hours. Break up roast and cook uncovered until thick. Serve with tortillas, grated cheese, chopped onion, lettuce, tomatoes, guacamole, salsa and sour cream.

Sorry, I forgot to get a picture before it was eaten!

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