Chalupe
Cooking MethodSlow Cooker
Ingredients
- 1 lb. dried pinto beans, soaked overnight and drained
- 3-lb pork roast, trimmed of fat
- 8-oz. can tomato sauce
- 2 tsp garlic salt
- 3 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 4-oz can diced green chilis
- 3 tsp salt
Instructions
Add some water (the recipe says to cover, but if I do it overflows, so I add about a cup and then check it a little bit later. That seems to be about right) Simmer on low 8-9 hours. Remove the roast and take meat from bones; shred meat and return to slow cooker. Stir well, and cook until heated through again. I've served this as a buffet with flour tortillas for making burritos and corn chips or flat corn tortillas for chalupas, along with lettuce, jalapenos, olives, sour cream, grated cheese, tomatoes, salsa, guacamole, onions, even pecans and raisins for garnish. It's great and feeds a crowd, especially if you have lots of the extra stuff provided. Sometimes I make the chalupe and have other people bring the garnishes and tortillas, etc.