Chalupa or Spanish Shredded Pork and Beans
photo by Maddison
- Ready In:
- 5hrs 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 16 ounces dried pink beans
- 3 - 3 1⁄2 lbs boneless pork roast
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 teaspoons salt (to taste)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons ground oregano
- 7 ounces chopped green chilies
directions
- Preheat oven to 275°F. .
- Put all the ingredients into a large pot, Dutch oven or roaster.
- Add 7 cups of water. Bring to a boil over high heat.
- Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
- Increase oven temperature to 400°F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165°F as measured by a food thermometer and until sauce thickens to desired consistency.
- It will continue to thicken as it cools. Makes 6 to 8 servings.
- **To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Sauté onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.
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