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INGREDIENTS

3 ga WATER; COLD
35 lb PORK BUTTS FZ
1 2/3 lb Onions
4 oz Salt
7 oz Chili powder
2 tb GARLIC DEHY GRA
5 ga WATER; HOT
8 lb BEANS WHITE DRY 2 LB
1 oz OREGANO GROUND
2 1/2 oz -
8 oz PEPPER PICKLE JALAP

Servings

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Chalupa

3 ga WATER; COLD 
35 lb PORK BUTTS FZ 
1 2/3 lb Onions 
4 oz Salt 
7 oz Chili powder 
2 tb GARLIC DEHY GRA 
5 ga WATER; HOT 
8 lb BEANS WHITE DRY 2 LB 
1 oz OREGANO GROUND 
2 1/2 oz - 
8 oz PEPPER PICKLE JALAP

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 <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 100 Servings

Calories: 335
Calories from Fat: 182 (54%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 2.8g
Cholesterol 98.4mg		30 %
Sodium 121.4mg		4 %
Potassium 693.4mg		18 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 5.9g
Protein 29.2g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 335

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