Southwestern Pork Chalupas Recipes

Steps:

• 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.

Steps:

• Place first 10 ingredients in a large kettle. (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. 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. Pass remaining ingredients as toppings.

Steps:

• 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.

Steps:

• 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.

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Steps:

• Mix rub ingredients.
• Rub generously on pork.
• Refrigerate 1 hour.
• Preheat oven to 350°F.
• Bake for 40 minutes or until done.

Steps:

• In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
• Serve topped with remaining marinade and garnished with avocado and cilantro.