PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
SLOW-COOKER CHALUPA DINNER BOWL
This fall enjoy these dinner bowls filled with slow cooked beans and pork. A Mexican meal made using Progresso® chicken broth, Old El Paso® chiles and taco shells.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
- Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
- To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.
Nutrition Facts : Calories 690, Carbohydrate 69 g, Fat 2 1/2, Fiber 15 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1370 mg
PORK CHALUPAS
My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.
Provided by looneytunesfan
Categories One Dish Meal
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
- Cook on low for 4 hours.
- Remove roast and pull meat apart, removing any bones or fat.
- Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
- Place corn chips on serving plates.
- Spoon pork mixture over chips and serve with desired optional toppings.
Nutrition Facts : Calories 1104.3, Fat 38.3, SaturatedFat 8.3, Cholesterol 190.5, Sodium 706.6, Carbohydrate 100.4, Fiber 17.3, Sugar 4.6, Protein 88.7
CROCK POT CHALUPA
From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.
Provided by Mrs.R
Categories One Dish Meal
Time 6h
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight and drain.
- Add all ingredients to the slow cooker.
- Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
- If you have a bone from the roast, remove it, and "mash" beans, if you like.
- Uncover and cook for about a 30 minutes until desired thickness is reached.
- Serve with tortillas or tortilla chips with lots of toppings!
- IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!
SLOW COOKER PORK CHALUPAS
Provided by Six Sisters' Stuff
Number Of Ingredients 9
Steps:
- Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
- In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
- Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
- When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.
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CROCK POT PORK CHALUPAS RECIPE - FLOUR ON MY FACE
From flouronmyface.com
Ratings 1Category Main DishCuisine MexicanTotal Time 6 hrs 10 mins
- Place all the ingredients except the canned beans into a slow cooker and cook for 2 1/2 hours on high.
- Then pour the pinto beans over the pork loin, stir and cook for 2 more hours on high. Or 4-6 hours on low.
- Once the pork is cooked through remove from the slow cooker and allow the meat to rest about 15 minutes. Remove any fat, shred the pork and return to the slow cooker and mix well to combine the ingredients.
- If you'd like to thicken the juices mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cool water and stir into the slow cooker. Cover and continue heating on high until thickened, about 15 to 30 minutes.
SLOW-COOKER PULLED PORK CHALUPAS RECIPE - TODAY.COM
From today.com
4.3/5 (31)Category Entrées
- 1. Combine the salt, chili powder, cumin, cinnamon and pepper in a small bowl. Rub the spice mixture over the pork.
- 2. Place the onion and garlic in the bottom of a 6- to 8-quart slow cooker. Add the beer and broth. Place the pork on top, cover and cook on high until the pork is very tender, about 6 hours, or on low for 8 hours. Remove the pork from the cooker, and let stand for about 15 minutes. Coarsely shred the pork, and return it to the cooker; toss gently to coat with the cooking liquid.
- 3. In a small pan on medium-low heat, warm the refried beans, according to can directions; cover and keep warm.
- 4. Heat the oil in a medium skillet over medium-high until shimmering. Add 1 tortilla and cook until lightly puffed, 2 to 3 minutes per side. Transfer the tortilla to a paper-lined tray, and repeat with the remaining tortillas.
SLOW COOKER PORK CHALUPAS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
Reviews 5Servings 12Cuisine MexicanCategory Main Dishes
- Put pork roast in slow cooker. Sprinkle taco seasoning on top of roast. Add water to slow cooker.
- Add beans, soup, salsa, green chilies, chicken broth, seasonings and hot sauce to pork. Stir to combine. Add more chicken broth to thin if needed.
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