When I’ve said before that my family loves Mexican food – I wasn’t kidding – it’s a bit of an obsession in my house! Much of my dedication to cooking Mexican meals comes from my husband’s side of the family. My mother-in-law, a long-time pastor’s wife, seems to know every recipe in the south-of-the-border book, and she passed this one on to me during my second year of marriage. My husband was forever grateful….
This recipe for pork and pinto bean chalupas was originally intended to be cooked on the stove in a big pot for a couple hours – but I adapted it to my slow cooker for convenience and it is every bit as good!
Spicy Meter: If you are not a big fan of spicy foods – limit yourself to 1 can of green chiles. If you are game for a little more kick – toss in 2 or even 3 cans! This recipe is a good basic one – you can put in more spices of you wish, leave out the onion if you’re not a big fan, and even switch the pork roast with a chuck roast. I promise – it’ll still taste extremely yummy
- 3-4 Lb Pork Roast
- 2 Tbsp Chili Powder
- 2 Tbsp Cumin
- 1 Tbsp Minced Garlic
- 2 tsp Oregano
- 1 can Diced Green Chiles (or 2 or even 3 if you like it spicier)
- 1/2 Onion, Diced
- 1 Tbsp Salt
- TIP: Soak your pinto beans overnight before you begin. (This makes them less "gassy" and softens them up so they cook in less time.) The next morning, sort through and make sure there are no tiny stones in the mix before you cook them. I always find at least one!
- Put all ingredients in the slow cooker and cover with water
- Cook on low for 8 hours, or high for 5-6 hours
- About an hour before it's done, shred the pork and return to the crock pot
- Serve in tortillas - with the usual toppings. NOTE - if it is a little soupy, that's normal. I usually spoon mine out with a slotted spoon so they're not too drippy in the tortillas.