It’s safe to say that Mexican food is a big hit with most kids, especially teens, and there are so many different ways to fix it. Most of the Mexican dishes I make call for beef or chicken, but once, when I only had a small pork roast left in the freezer, I began checking through my recipes to see if I could find one to make with pork.
I found this recipe for Southwestern Pork Chalupas, which works as a snack or an appetizer, or even as a main dish if served with a side of vegetables and a salad. Also, if you find yourself without tomatoes or you’re feeding someone who doesn’t like them, this recipe, unlike most Southwester dishes, doesn’t need them.
And, while this recipe calls for you to use a slow cooker, if you want to make the dish in a hurry, you can make a couple of adjustments and have it ready in less than half the time. In that case, instead of using a roast, I cook several thick pork steaks (about two pounds) on top the stove in a Dutch oven with all the other ingredients (except the beans, garnishes and tortilla chips) over medium heat for about an hour (stirring frequently). When the steaks are done and tender, I take them out, shred the meat and add it back, along with both the pinto beans and refried beans.
Since I’m using less meat, I gradually sprinkle about 1/4 cup of mesa flour in the pot, stirring quickly, and it thickens nicely. Then, I simmer it about 20 minutes more, stirring frequently so it doesn’t stick on the bottom. This dish can be ready to eat in about 1 1/2 hours if prepared this way.
SOUTHWESTERN PORK CHALUPAS
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can refried beans
4 cups water
1 (4-ounce) can chopped green chilies (optional if you don’t like it too spicy)
1/4 cup chopped onions
1/2 teaspoon garlic salt
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
Juice of 1/2 of a squeezed lime
Salt and Pepper to taste
4 pounds pork shoulder roast
1 small container of nacho cheese sauce
16 ounce package tortilla chips
Garnish: Your choice or a combination of shredded Mexican-blend cheese, sour cream, salsa, sliced black olives, sliced jalapeno peppers.
Combine beans, water, onions, chilies 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 and add lime juice. 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; add a few spoonfuls of cheese sauce and garnish as desired. Serves 8 to 10.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
