Chalupas

4-5 pound pork roast (loin or shoulder) you can use beef or chicken, too
1 cup chopped onion
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes (~3.5 cups)
2 cans chopped green chiles (~1.5 cups)
1 tablespoon oregano, crushed
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
water to cover (~4 cups)

In large pot, brown roast on all sides in a little oil or bacon grease. Add remaining ingredients and water to cover. Bring pot to a boil and then reduce heat to a slow simmer. Cover and simmer for 3 hours. Remove roast and cool enough to remove from the bone discard bone and fat. Shred or break up meat into bite-sized pieces and place meat back in pot. Simmer another hour or so with the lid off adding water as necessary to maintain a stew-like consistency. Ladle into bowls and top with any (or all) of the following:

Sour cream
Guacamole or avocado
shredded cheese
salsa
green onions
lime wedge
LC tortillas

Traditionally, chalupas are served over tortilla chips - so if you can get some LC tortilla chips - those would go great!!

Makes 10 servings 330 calories/14g fat/41g protein/4g fiber/6 net carbs (10)

This looks great Cheri, do you think it could be done in the crockpot?

Absolutely - and you really could skip the browning first part if you want. Sometimes I get lazy and just dump it all in the pot, put the lid on and go. I think in the crockpot you wouldn't need to add as much, if any water either.
We're still eating on the leftovers - has been a good week for big bowls of steaming stuff here in NYC!!

Great!!!!! Thanks!

I did this in the crockpot and it turned out great~~!!

OK, it's in the pot - will report back on how it turns out!

Nicole

I meant to post that this is pretty mild in terms of spiciness - so if you are a chili head, you might want to add some cayenne or jalapenos or some other heat source.

Oh SURE, now you tell me!

Just kidding. It IS on my menu for next week though.

I finally tried making this in the crockpot and it turned out great. I didn't brown the pork and I didn't add any water. The liquid from the tomatoes and green chiles was plenty. I also added some chipotles (in adobo) for some smoke and spice.

yea, thanks for the crockpot idea

I made this again - using 2 cans of rotel(toms and chili's) and one can of chipotles. If you use the chipotles it is REALLY spicy - so beware!!