Title: Chalupa
Categories:
Yield: 100 Servings

3 ga WATER; COLD
5 ga WATER; HOT
2 1/2 oz -
35 lb PORK BUTTS FZ
2 tb GARLIC DEHY GRA
1 2/3 lb ONIONS DRY
8 lb BEANS WHITE DRY 2 LB
8 oz PEPPER PICKLE JALAP
1 oz OREGANO GROUND
7 oz CHILI POWDER
4 oz SALT TABLE 5LB

1. PICK OVER BEANS; REMOVING DISCOLORED BEANS AND FORIEGN MATTER. WASH
BEANS THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 M,INUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR. DRAIN BEANS.

4. COMBINE PORK, WATER, ONIONS, GARLIC, SALT, CHILI POWDER, CUMIN,
OREGANO,
AND JALAPENO PEPPERS WITH BEANS IN STEAM JACKETED KETTLE OR STOCK POT;
SIMMER
1- 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. DO NOT COVER. STIR
OCCASIONALLY.

NOTE: 1. IN STEP 4, 35 LB A.P., PORK BUTT, THAWED MAY BE USED. TRIM TO
REMOVE EXCESS FAT AND GRISTLE. DICE INTO 1 - 1 1/2" PIECES.

2. IN STEP 4, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ E
CHOPPED ONIONS.

3. IN STEP 4, 3 1/4 OZ (1 1/8 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A-11.

4. IN STEP 4, 5 TBSP (15 CLOVES) MINCED DRY GARLIC MAY BE USED. SEE
RECIPE NO. A-17.

5. CHALUPA CAN BE SERVED WITH SHREDDED LETTUCE, CHOPPED ONIONS,
CHOPPED TOMATOES, AND SOUR CREAM.

6. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L18700

SERVING SIZE: 1 CUP (8 1

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.