Crock-Pot Chalupa
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This is basically a Mexican pork and pinto bean stew. A favorite to serve during neighborhood bonfires where I lived in Mississippi. Even better served with a fistful of Freetos! I use a bone-in pork shoulder roast for this- cutting as much meat off the bone as is easy but always throwing the bone into the pot as well. If you use a leaner cut of pork it just doesn't come out right at all- neither the texture nor the flavor. Another keeper from my ex mother-in-law.
- Ready In:
- 8hrs 10mins
- Serves:
- Units:
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ingredients
- 1 lb pinto beans (dry, uncooked)
- 2 lbs pork roast, cubed
- 7 cups water
- 1⁄2 cup onion, chopped
- 3 garlic cloves, crushed
- 1 1⁄2 tablespoons chili powder (or more to taste)
- 1 tablespoon cumin (or more to taste)
- 1 teaspoon dried oregano
- 1 1⁄2 teaspoons salt
- 1 (4 ounce) can green chilies, chopped
directions
- Stir all together into crock pot and cook 8 hours on high.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@lolsuz
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@lolsuz
Contributor
"This is basically a Mexican pork and pinto bean stew. A favorite to serve during neighborhood bonfires where I lived in Mississippi. Even better served with a fistful of Freetos!
I use a bone-in pork shoulder roast for this- cutting as much meat off the bone as is easy but always throwing the bone into the pot as well. If you use a leaner cut of pork it just doesn't come out right at all- neither the texture nor the flavor.
Another keeper from my ex mother-in-law."
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My family flipped over this dish. I used a pork tenderloin and simply laid it on top of the beans. When it was cooked, I shredded the pork and mixed it back into the beans. I also used taco seasoning mix instead of the spices (just lazy I guess). YUM!Reply
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My family flipped over this dish. I used a pork tenderloin and simply laid it on top of the beans. When it was cooked, I shredded the pork and mixed it back into the beans. I also used taco seasoning mix instead of the spices (just lazy I guess). YUM!Reply
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This is basically a Mexican pork and pinto bean stew. A favorite to serve during neighborhood bonfires where I lived in Mississippi. Even better served with a fistful of Freetos! I use a bone-in pork shoulder roast for this- cutting as much meat off the bone as is easy but always throwing the bone into the pot as well. If you use a leaner cut of pork it just doesn't come out right at all- neither the texture nor the flavor. Another keeper from my ex mother-in-law.
