Pin It button on image hover

Tuesday, September 4, 2012

W4DW-Pork Chalupas

What's For Dinner Wednesday?  Well, my freezer is running low on items that I can pull out and warm up in a hurry.  I have talked about it before how I like recipes that make a lot and freeze well.  This recipe can make a bunch and comes out of the freezer tasting as good as it went in.

My friends who raise pork will love this recipe.  One of my new friends that raises pork is Standing Oaks Enterprises from Ohio you can find a link to their Facebook page here.  If you are looking for more pork recipes, you might also check out the Kansas Pork Association's Facebook page here.  Be sure to tell them A Kansas Farm Mom sent you.

Here is why I love this recipe and I think you will too:
  • It takes very little prep work and practically cooks itself.  
  • It uses pork roast, which is one of those cheaper cuts of pork to buy.  
  • Mom's of growing kids and athletes should like it because it is packed with protein using pork and pinto beans.  
  • My kids love it because they think they are getting nachos for supper.
  • It can be cooked on the stove top, oven or Crockpot.  I prefer the oven, but only in the winter when I don't mind heating up the house.

Pork Chalupas
1 pound dried pinto beans
2-3 pounds pork roast
2 teaspoons garlic, minced or garlic powder
2 tablespoons cumin 
1-2 tablespoons dried crushed red pepper
1 tablespoon salt
1 teaspoon ground oregano
Corn chips
Shredded Cheddar cheese
Shredded lettuce
Chopped onion, optional
Diced tomato
Sour Cream , optional

Sort beans and wash thoroughly.  In a large Dutch oven, combine beans, roast, and spices.  Add enough water to cover the roast and beans.  

Cover and simmer 6 hours, stirring occasionally and adding water as needed.  Remove roast from Dutch oven; cut from bone and break meat apart. Return meat to Dutch oven.  Cook, uncovered, 1- 1½ hours or until mixture is thick.
OR bake in the oven at 250-300 degrees for several hours until beans are done and meat falls off the bone and is stringy.  Add water as needed.  Remove roast from oven, cut meat and break into shreds.
OR Cook in Crockpot for 8-10 hours until beans are done and meat fall off the bone and is stringy.  Remove roast, cut meat and break into shreds.

Place corn chips on individual serving plates.  Place bean and meat mixture over the corn chips.  Top with lettuce, tomatoes, onion, grated cheese, salsa and sour cream.
Makes 10+ servings
-A Kansas Farm Mom

I linked this recipe to the