Texas Cookin': Chalupa Grande

"If you ever want a man to marry you, just make him chalupa grande." That's what my mama has been telling me for years. I can't personally say this theory is tried and true, but my mom and Nana seemed to have some pretty happy men in their life and they both made this on a regular basis so they may be on to something.

It's always been a hit. I like to make it in the crockpot in the winter and eat on it for a few days, then freeze the leftovers to make soup later (it makes a HUGE batch). Or make it in the summer because it doesn't require slaving over a stove for hours and it will feed a crowd!

My mom is actually famous for this recipe as it was published in Taste of Home wayyy back in 1992 and then later in the Taste of Home cookbook a couple years ago. Mama and Nana used to make it and take it to the fields for the workers during cotton harvest. The recipe is still posted online here! The little description cracks me up - it was back in their only-child days!

Photo from tasteofhome.com

If you've ever eaten or ordered a chalupa in a restaurant, this recipe is going to confuse you. I have no idea why it is called Chalupa Grande because it is NOT a chalupa. It's more of a Mexican roast recipe. I like to eat it in a bowl like stew with chips, or in a tortilla with the juice strained out. I always pack on plenty of extra cheese, avocado and hot sauce too!

Bunch of hungry crop dusters!

 Ingredients:
1 pound dried pinto beans
1 boneless pork loin roast (3 pounds)
7 cups water
1 chopped onion
2 garlic cloves, minced
3 teaspoons cumino
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon dried oregano
1 can chopped green chilies (OR 2 diced fresh jalepenos if you like it hotter - my preference)

Garnishes:
Corn chips, tortillas
Shredded cheddar cheese
Diced avocado
Diced tomatoes
Chopped green or regular onion
Diced jalepenos
Salsa
Sour cream

Directions:
Place first 10 ingredients in a large kettle (crock pot works great). Beans do not need to be soaked. Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender (about 6 hours in crock pot). Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips or in a tortilla. Pass remaining ingredients as toppings. Yields 10-12 servings.