I don’t know about you, but when I hear the word “chalupa”, I think Taco Bell. I’ve never actually had a chalupa from Taco Bell, but I have vague memories of commercials that involved some kind of flat bread or shell or something. Anyway, a friend of mine suggested a recipe from The Fix It And Forget It Cookbook. But me being me, I had to adapt to what I had on hand. I’m not a pinto bean fan, so I swapped those out for black beans. I had diced peppers from last year’s garden in the freezer. And rather than just plain water, I thought it would be nice to throw in a beer and some chicken stock. The original recipe is for a 3 pound roast. As I only had one half that size, I wanted to half the recipe. I actually forgot to half the spices and the peppers, but the extra flavor was actually a bonus. The end result was spicy and delicious and very reasonable calorically with 4 servings at 396.5 calories and 7.3 grams of fat per serving. Actually, if you count the beer and chicken stock it’s 423 calories, but I drained the juice off, so it seems like it shouldn’t count. I served this up on whole wheat tortillas with cheddar cheese, sour cream, and salsa. It’s a really great dish to make ahead of time and reheat when you’re ready.
- 1.5 pound pork roast
- 1 beer (I used Michelob Ultra)
- 2 cups or 1 can of black beans, drained
- 1 cup chicken broth
- 1 Tablespoon oregano (Mexican if you can find it)
- 1 Tablespoon cumin
- 2 Tablespoons chili powder
- 1/2 cup diced green chilis
- Add all ingredients to the crock pot.
- Give it a little stir.
- Cook on low for 8 hours.
- Remove the roast from the crock and shred the meat.
- Add the meat back to the crock and mix well.