Chalupa. A family favorite from Sunset Magazine and the era of avocado-green kitchen appliances and shag carpeting. But unlike shag, this is a beloved classic, something you’ll enjoy making now and for years to come. Put a pork roast in a pot with beans you don’t even have to remember to soak and in a few hours you have the perfect nacho-topping, burrito-stuffing, rice plate accompanying spicy melange of pork and beans that is just perfect for post-ski loafing.
Slow Cooker Chalupa
Servings 12 people
Ingredients
- 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
Instructions
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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.
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Serve with any or all of the accompaniments listed above. (Do try the Fritos, they stay crunchy and are really delicious!)
Amy’s Kitchen Coach Tips
- 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.
