Beany Pork Slowcooker Chalupa Recipe

A chalupa is a fried corn tortilla and in this chalupa, recipe pork roast and pinto beans are combined with the tasty spices, garlic, chili, oregano, and cumin for a wonderful feast. You can take your pick from the suggested toppings but for a real Mexican experience, why not use them all!

This is a slow cooker Mexican food recipe so you can set it going in the morning and get home from work to an instant dinner. You can use tortilla wraps to roll up the filling if you do not have chalupas but chalupas are satisfying crunchy. This is also a very healthy, nutritionally balanced dish.

Bean and Pork Chalupa on a Corn Tortilla

Ingredients -

2 lbs dry pinto beans
3 cloves garlic, crushed
1 onion, chopped
1 ½ tablespoons chili powder
2 or 3 cups chopped chilies, depending on taste
4 lbs pork roast
1 ½ tablespoons cumin
1 ½ tablespoon salt
1 ½ teaspoon oregano
10 chalupa or taco shells

Toppings (you can use some or all of these):

Chopped onion
Grated cheese
Chopped olives
Chopped avocado
Taco sauce
Sour Cream
Chopped tomato

Preparation:

Mix all the main ingredients together and place them in a slow cooker with enough water to cover them. Simmer on a low heat until the meat falls from the bone and the beans are soft. This will take about 10 hours but check the liquid level every couple of hours so it does not dry out. Add more water if this happens.

Remove the fat and bone from the pork and cook uncovered until the sauce thickens. Serve in the chalupas or taco shells with whichever of the toppings you like. You can halve the recipe if you have a smaller crockpot.

(Serves 10)

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