Directions:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.09 Kcal (2161 kJ) | ||
| Calories from fat | 231.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.7g | 40% | |
|---|---|---|---|
| Cholesterol | 118.25mg | 39% | |
| Sodium | 1128.41mg | 47% | |
| Potassium | 1115.68mg | 24% | |
| Total Carbs | 30.82g | 10% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 42.02g | 84% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 2.8mg | 15% | |
| Calcium | 301.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 90.52 Kcal (379 kJ) | ||
| Calories from fat | 40.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 40% | |
|---|---|---|---|
| Cholesterol | 20.74mg | 39% | |
| Sodium | 197.91mg | 47% | |
| Potassium | 195.68mg | 24% | |
| Total Carbs | 5.41g | 10% | |
| Sugars | 1.4g | 32% | |
| Dietary Fiber | 0.85g | 19% | |
| Protein | 7.37g | 84% | |
| Vitamin C | 3.7mg | 35% | |
| Iron | 0.5mg | 15% | |
| Calcium | 52.8mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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