Crock-Pot Chalupa

lolsuz's Note:

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.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 1 lb pinto beans (dry, uncooked)
• 2 lbs pork roast , cubed
• 7 cups water
• ½ cup onion , chopped
• 3 garlic cloves , crushed
• 1 ½ tablespoons chili powder (or more to taste)
• 1 tablespoon cumin (or more to taste)
• 1 teaspoon dried oregano
• 1 ½ teaspoons salt
• 1 (4 ounce) can green chilies , chopped

Directions:

1. Stir all together into crock pot and cook 8 hours on high.

Reviews

[Chef #1290137]

My family flipped over this dish. I used a pork tenderloin and simply laid it on top of the beans. When it was cooked, I shredded the pork and mixed it back into the beans. I also used taco seasoning mix instead of the spices (just lazy I guess). YUM!