365 Days of Slow Cooking: Day 152: Chalupa
Are you new? start here!

Saturday, June 27, 2009

Day 152: Chalupa

Serves 6-8

1 cup dried pinto beans
3 1/2 cups water
1/4 cup chopped onion
1 can (4 oz) chopped green chilies
1 garlic clove, minced
1 tbsp chili powder
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1 1/2 lb boneless shoulder pork roast, trimmed of fat
10 1/2 oz corn chips
1/4 cup sliced green onions
shredded lettuce
shredded cheese
chopped fresh tomatoes
sour cream

Place beans and enough water to cover in a 3 quart saucepan. Bring to a boil; boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain beans and discard liquid. In a slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin, and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 20 minutes or until reduced to 1 1/2 cups. Add meat and bean mixture; heat through. Spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes, salsa and other toppings you prefer.

This chalupa recipe is similar to day 25. This one used dried pinto beans instead of canned, though. This is a very versatile dish. You can serve the pork on a salad like it says in the recipe. You could also serve it on buns, on tortillas, or plain. It had a good flavor and was better the next day. I liked the use of dry pinto beans. Something I like, but never really use. 3 stars.

Recipe Source: Best of Slow Country Slow Cooker Recipes


  1. Thanks for always posting a review at the end of each recipe. I really like knowing what you thought of it, and what changes you would make were you to make it again. I also like that you include the recipe source. Thanks for sharing your 'research'. =)