My mom, Durema Fitzgerald Kohl, got this recipe from the Chicago Tribune in 1978 and has made it for family get togethers many times. It’s a favorite of mine because it’s easy and tastes so darn good. I’ve made a couple “enhancements” to the original recipe. It’s best to make it several hours or a day ahead and let it cool so the flavors can mingle. Freezes well.
1 lb. pinto beans (dried)
1 3lb. pork butt roast (or shoulder)
1 onion, chopped
2 cloves garlic, minced
1 chipotle chile in adobo sauce, chopped (buy a can, freeze the rest)
1 can (4 oz.) diced green chiles
2 Tbs. chili powder
1 Tbs. cumin
1 1/2 tsp. dried oregano
2 tsp. salt
Rinse and soak the beans overnight in water. Put pork roast in large, heavy stock pot. Add the remaining ingredients, except salt. Pour 4 cups water over. Cover and simmer 4-5 hours, until roast falls apart and beans are tender. Check every hour or so and add water if needed. Carefully remove roast from pot and put in shallow bowl.
Meanwhile, stir the beans and simmer to reduce the liquid, if needed. It should be slightly soupy. When meat is cool enough, shred with fingers, being careful to remove fat and any bones or gristle. Add the meat back to the pot and stir in salt. Let cool and then reheat before serving.
To serve: put a portion of chalupa on a plate. Top with your choice of shredded cheese (I like sharp cheddar best), chopped tomato, diced avocado, chopped onion, sour cream, and salsa (Trader Joe’s Habanero Lime Salsa is my favorite). Serve with tortilla chips (El Milagro brand is best, if you can find them). Goes well with slaw and maybe some fresh fruit. And, of course, my Margaritas de Diabolita.