Crock Pot Chalupa
Transform dinner time with this hearty and flavorful Crock Pot Chalupa recipe, a slow-cooked Tex-Mex classic that's perfect for busy weeknights or casual gatherings. Featuring tender pork shoulder, creamy pinto beans, and a vibrant blend of spices like cumin, chili powder, and oregano, this one-pot wonder delivers a mouthwatering fusion of savory and zesty flavors. The recipe is effortlessly prepared in a crock pot, creating a melt-in-your-mouth texture as the pork and beans simmer in a rich chicken broth with aromatic garlic, onions, and green chilies. Serve this versatile dish over warm tortillas and pile on your favorite toppings—fresh lettuce, ripe tomatoes, shredded cheese, and tangy sour cream—for a customizable feast that's as comforting as it is crowd-pleasing. With minimal prep and an unbeatable depth of flavor, this Crock Pot Chalupa is a must-try for slow-cooker enthusiasts and taco lovers alike!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast
- 1 lb Dried pinto beans
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 1 can (4 oz) Green chilies, diced
- 2 tsp Cumin
- 1 tbsp Chili powder
- 1 tsp Oregano
- 1 tsp Ground coriander
- 2 tsp Salt
- 1 tsp Black pepper
- 5 cups Chicken broth
- 2 leaves Bay leaves
- 12 pieces Corn tortillas or flour tortillas
- 1 assorted Toppings (lettuce, tomatoes, shredded cheese, sour cream, etc.)
Instructions
Rinse the dried pinto beans under cold water and set aside. No need to soak the beans beforehand.
Trim any excess fat from the pork shoulder roast and place it in the crock pot.
Add the pinto beans, diced onion, minced garlic, and diced green chilies to the crock pot.
In a small bowl, mix together the cumin, chili powder, oregano, ground coriander, salt, and black pepper. Sprinkle this spice mixture evenly over the contents of the crock pot.
Pour in the chicken broth, ensuring that the beans and pork are fully submerged. Add the bay leaves on top.
Cover the crock pot with the lid and cook on LOW for 8 hours or until the beans are tender and the pork is falling apart.
Remove the bay leaves and discard them. Shred the pork using two forks, mixing it thoroughly with the beans and broth.
Taste and adjust seasoning if needed, adding more salt or spices as desired.
Warm the tortillas in a skillet or microwave and serve the chalupa mixture over them.
Top each serving with your favorite toppings, such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, or salsa.
Serve immediately and enjoy your Crock Pot Chalupa!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 2.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
