Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
Found this on the SOAR website, made it for supper tonight, added some heat with chopped jalapeno relish and sour cream as a garnish for those of us that like it hotter than the rest of the family. The next time we make it I think I will cube the pork instead of leaving it whole. Made it in the crockpot.
This recipe sounds good. I am from Mexico and down there the only Chalupas that we know are totally different. The Chalupas we know are soft fry corn tortillas (hard fry corn tortilla is a TOSTADA) with different toppings, some times with or without spread refry beans, meat (pork or beef), chopped onions, salsa and sour cream, very simple but delicious. Chalupa picture
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Date: Wed, 03 Nov 1999
Recipe by: Nels Peterson, firstname.lastname@example.org
Posted By:Nels Peterson, Via: Chile Head Mailing List
Post Date: Tue, 02 Nov 1999
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