Slow Cooker Chalupa
- 3 lb boneless pork roast (shoulder best; remove and discard any butcher strong)
- 1 lb dry pinto beans unsoaked
- 2 4oz. can diced green chiles mild or hot, your choice
- 2 cloves garlic, minced and mashed with 1 tsp. salt
- 2 tbsp ground chili powder (I like chipotle)
- 1 tbsp ground cumin
- 2 tsp salt
- 1 tsp dried oregano
Serving Accompaniments: Fritos or other tortilla chips, shredded cheddar cheese, shredded lettuce, sliced green onion, chopped tomatoes, sliced avocado, sour cream, salsa, cilantro leaves
Into the slow cooker: pork roast, dry beans, and the rest of the ingredients. Add water to come about 3/4 of the way up the sides of the roast. Set slow cooker to high heat setting and let cook for 6 hours. Every now and then you can peek inside and give things a stir. Over time the pork roast will shred into the bean mixture.
Serve with any or all of the accompaniments listed above. (Do try the Fritos, they stay crunchy and are really delicious!)
- Pork shoulder will give you a more flavorful stew, but pork loin, a much leaner cut, works ok. I like to go with a boneless roast, but if you are committed to remove all the bones after cooking, they add a rich dimension to the chalupa.
- I’ve been known to pour in a bottle of beer for some of the cooking liquid. Really, almost anything goes, but the pork, beans and spices are so flavorful that water works great.
- All stews get better with a little time on them. So, if you’re having a party, take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, and heat gently on the stovetop when you are ready to serve.