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Southwestern Pork Chalupas

Serves: 9
Total Calories: 740

Ingredients

2 (15-ounce) cans pinto beans , drained and rinsed
4 cups water
1 (4-ounce) can chopped green chiles
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 salt and pepper to taste
4 pounds pork shoulder roast
1 (16-ounce) package tortilla chips
1 Garnish: shredded Mexican-blend cheese , sour cream, salsa, diced black olives, sliced jalapeño peppers

Directions:

Combine beans, water, chiles and spices in a large slow cooker; mix well. Add roast; cover and cook on low setting for 4 hours. Remove roast and shred, discarding any bones; return pork to slow cooker. Cover and cook on low setting for an additional 2 to 4 hours, adding more water if necessary. To serve, arrange tortilla chips on serving plates. Spoon pork mixture over chips; garnish as desired.

Nutritional Facts:

Serves: 9
Total Calories: 740
Calories from Fat: 521

This Southwestern Pork Chalupas recipe is from the 101 Easy Entertaining Recipes Cookbook. Download this Cookbook today.


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