Crock-Pot Chalupa Recipe #375639
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.
by lolsuz
½ day | 10 min prep
SERVES 8
- 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
- Stir all together into crock pot and cook 8 hours on high.
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5 stars