Pork Chalupas
Savor the bold, comforting flavors of these Pork Chalupas—a slow-cooked delight that's perfect for any occasion. Tender, seasoned pork shoulder is paired with creamy pinto beans, green chilies, and aromatic spices, all simmered together to create a rich, savory filling. Served atop crispy chalupa or tostada shells, each bite is topped with fresh lettuce, juicy tomatoes, melty cheese, a dollop of tangy sour cream, and a sprinkle of bright cilantro. Finished with a squeeze of lime, this dish is the perfect combination of hearty and refreshing. Ideal for family dinners, festive gatherings, or taco night, this easy recipe is made in a slow cooker, so you can enjoy boldly flavored, restaurant-quality chalupas with minimal effort. Tags: pork chalupas recipe, slow cooker Mexican dishes, easy dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 4 cups Chicken broth
- 1 cup Dried pinto beans
- 1 can (4 ounces) Diced green chilies
- 1 White onion (diced)
- 3 Garlic cloves (minced)
- 2 teaspoons Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Bay leaf
- 12 Chalupa shells or tostada shells
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 1.5 cups Shredded cheese (Cheddar or Mexican blend)
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro (chopped)
- 4 Lime wedges
- 2 tablespoons Vegetable oil (optional, for crisping chalupa shells)
Instructions
Rinse and sort the dried pinto beans. Set aside.
In a large slow cooker, combine the pork shoulder, chicken broth, rinsed pinto beans, diced green chilies, diced onion, minced garlic, cumin, chili powder, salt, black pepper, and the bay leaf.
Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork and the beans are fully cooked.
Once cooked, remove the pork shoulder from the slow cooker and shred it using two forks. Discard any large pieces of fat.
Return the shredded pork to the slow cooker and stir to combine it with the beans and sauce.
If using chalupa shells, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry each shell for 1-2 minutes per side until crispy. Drain on paper towels. Skip this step if using pre-made tostada shells.
To assemble the chalupas, place a spoonful of the pork and bean mixture on each chalupa or tostada shell.
Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for an added burst of flavor.
Enjoy your flavorful Pork Chalupas!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1053 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.
