We LOVE Mexican food around here! Happily, one of my favorite Mexican recipes is also a slow cooker recipe! Chalupa is an awesome meal—it freezes well, is awesome in a bowl with tortilla chips on the bottom and cheese on top with sour cream. It can be made ahead and re-heated. What I like to do is make it up and then freeze half of it. Great meal after a long day. Enjoy!
Put ingredients into the crock pot in this order:
1 pound pinto beans
1 large pork shoulder roast
7 cups water
1 onion, chopped
2 cloves garlic, minced
1 small can of dice jalapeños (if you like it spicy)
1 teaspoon salt
2 tablespoons chili powder or chipotle seasoning
1 tablespoon cumin
2 teaspoons oregano (mexican oregano if you have it)
pepper to taste
Put all ingredients in slow cooker or dutch oven. Cover and simmer (on low) at least 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until it is as thick as you like it.
I serve this over chips, or with rice or quinoa. It’s a GREAT recipe that is sure to please your whole family!
And in case you’re curious, (affiliate link ahead) I’m a Rival Crock-Pot
This recipe looks DELICIOUS! Thank you for sharing! I needed a new crockpot meal for our busy homeschool family :0)
You’re welcome! Enjoy! 🙂
I am looking forward to trying this recipe. Do you use dry packaged pinto beans or beans in a can?
Hi Pam! I use dry packaged pinto beans. Rinse them good—then just put them in first on the bottom of the crockpot. 🙂 Enjoy!
How many pounds is that roast? The recipe looks great! Our family really likes a chicken recipe with a lot of similarities. 🙂
Ya know Rebecca, I’m not sure! It was from a friend—straight from her farm and it was not labeled. In fact it ended up that it was so big I had to cut it in half and use it in two crockpots for two recipes. I’d say it was at least ten pounds before I cut it in half… it was delicious! Most of the chalupa is now in the freezer.
Oh, I should have looked closer at the picture. I see the dried beans. Also the can of jalapenos which I didn’t see in the recipe, but since we like spicy at our house, that sounds good. Do you cook the jalapenos in or add them in the individual bowls?
I always use chipotle 🙂 it’s my fave! Also I put the jalapeño in at the end for those who like spicier chalupa.
Saving this recipe AND sharing!
Question about the recipe: I’ve just put it all together and realized I didn’t put the chipotle spice in…. Your recipe says Chili Powder but your picture shows chipotle? Also your picture shows jalapeño in the can but it’s not listed on the recipe. I put in chili powder. Did you mean chipotle chili powder?
Hi Laurie, the recipe I used does call for chili powder but I use chipotle instead. Give it a try some time 😉 I put jalapeño in at the end too, for those who like spicier chalupa. How did yours turn out?
This recipe sounds so good and easy too! Thank you for sharing, the use of the crock pot more this year is on my list of ways to enjoy our new school year.
this looks so yum!! Can’t wait to try this recipe out. Our family could LIVE on mexican food… 🙂
Where did you get your beautiful crockpot?
Costco! 🙂
smells awesome! made it in the pressure cooker so we could have it in time for dinner.
Did I mention I love pressure cooking? 🙂
Do you shred the pork and stir it in or serve it whole…. Not sure. Thanks
Shred it, definitely! 🙂
Sounds yummy. Thanks
Sounds delicious! Love that you use Penzeys spices too. They are my favorite!
Three cheers for Penzey’s 🙂
I don’t eat pork. I think I will try this with chicken breasts. Have you?
Yes and it’s delicious! 🙂 Enjoy!
thanks 🙂
Hiedi this sounds great but I do not eat meat. Can you cook it in the crock pot with talapia?
Never tried it but I bet you could 🙂
I also have some shrimp but its raw. Maybe put some shrimp in there instead? What do you think? The seasonings together smell incredible. My dad eats meat but I dont, maybe I can put some chicken breasts in there and let them absorb the flavor but leave out the rest or add extra beans.
Yum!
This one’s going in the rotation. Sounds so yummy!
Making this tomorrow… can’t wait to taste it. Bringing the recipe to our co-op to share since there are many who will probably enjoy it, too.
Making this tomorrow! Can’t wait to see how it turns out. thanks for sharing it!
what is quinoa? and can i pull pork in the crock pot or should i take it out and tear apart and put back in???
Quinoa is a whole grain. You can find the best price at a place like Costo. I usually take the pork out and pull it, then return it to the pot. 🙂 Enjoy!
So I made this tonight but it wasn’t done cooking at dinner time. Is 5 hours usually enough for you? I cooked it 6 (at 7 right now) and it still isn’t close to falling of the bone done. Really disappointed but I know it will be good in a few hours. It smells great I will just start it earlier next time.
Hi Liz! Yes, when I do this in the crock pot I cook it all day. I think that it might depend on the slow cooker, too. Mine tends to be too hot so I watch it carefully. I’d say plan on at least six or seven hours. Let me know how it tastes!
I am green when it comes to beans ;0) Do you have to soak the beans first or just throw them in dry? Thanks so much!
I don’t soak them when I’m putting them in the crockpot or in my pressure cooker. Been doing it this way for years. 🙂 Just throw them in!
Def. going to try this. I love anything that I can throw in the crock pot. Thanks!
Me too! LOVE my slow cooker!
This also makes good burritos. Just strain the juices before putting it on the tortilla, add some cheese and roll. Yummy!
Great idea!
Do you only use 7 cups of water or can you use broth?
Absolutely you can use broth! This recipe is VERY flavorful, and I have not had to use it. If you try it, let me know how it turns out. 🙂
I LOVE Penzeys! However, I have not tried the Chipotle yet. Is it spicy at all? Most of my family likes a little heat, but we have a few that are spice shy 😉
It’s definitely spicy but it’s not too bad. Of course, I LIKE it hot so I might be off a bit, haha!
Could you substitute beef shoulder for the pork?
You know, I’ve never tried that but I bet you could. Just make sure you cook it until it’s “fall off the bone” tender! Let me know how it turns out. 🙂
Thank you! Made this tonight and half an hour away from trying it. It smells great, and couldn’t have been simpler! I really need more recipes like this…dinner would NOT have happened otherwise. Also, thank you for your encouragement, Heidi. I’m new to homeschool and sometimes getting dinner on the table and other logistics is the hardest part! Your blog has been a help to me. Blessings to you and your family.
Glad to see someone else who uses “Penzeys” spices. My Husbands mom got us turned on to them and we have some of the original hand-typed labels in our spice cabinet 🙂
I have this in my crockpot right now, but don’t have time to cook it for 7 hours on low. Would you recommend I make other plans for dinner tonight and save this for tomorrow, or do you think 4-5 hours on high would produce the same results? (I’m a novice slow-cooker, so I’m not sure if this is a good idea or not.). Thanks for the recipe!
I bet that will work great. Let me know! 🙂
Probably should have cooked a bit longer so it would have shredded easier, but it was still yummy. Thanks again.
Yes, the longer it cooks the more “fall apart” it becomes. I’m glad it was yummy! It’s one of our favorite recipes.
Tara Ruzichthis looks good
Do you think it would taste good with chicken breast? I have chicken defrosted for tonights dinner and this looks yummy 🙂
Sandy and Teresa, check this out.
I’ve used with chicken breasts and its just as good. I actually make mine with chicken more often than I do with pork. Both taste wonderful.
Yes Becky! It would be DE-LISH!
I’m utilizing my crock pot today to prepare pork for pulled pork and jasmine rice. Will add ingredients a couple of hours before dinner to make a bbq sauce, heat a frozen veggie, and we will be set!
sounds delish!
Dried pinto beans right?
I’m tempted to try this, but dry beans don’t get cooked in my crock pot. I tried baked beans in there once and ended up finishing them on the stove and serving them after dessert.
I’m curious to know if I’m the only one who has that problem.
You probably have hard water. Try soaking the beans in water and baking soda – you can do a boil and soak method or an overnight soak, then pour off the water, rinse, and add to crock pot. At least than helped me.
Opps forgot – you only need a little baking soda with water to cover the beans- about 1/4 tsp?
Penzey’s! I love Penzey’s!!
My friend uses this 3 and 1 device from Shars Kitchen. Its a crock pot that will keep your food warm after cooking, rice cooker and pressure cooker all in one.
http://www.sharskitchen.com/products/product-details?pid=4335
Dried or cooked pinto beans?
Thank you! This is in the crock pot right now and it already smells awesome!
Excited for this one, starting to plan out my menus for going Monthly again (you can come see if you want a link). I was so glad to see you using Penzeys! I tell my friends and no one goes there. It is a great deal I think and the smell is fantastic! We don’t have good mexican food where we live, and I miss the flavors of home (CA). Thanks so much
This was a hit in my family! 🙂
No soaking of the beans first? Awesome!
Could this be done with black beans instead of Pinto?
Thank you ~ I love it when you remind us to get dinner on, or use our crockpots (or get off FB for that matter, haha) 😉
Great timing for this to hit my fb newsfeed. I had just taken out a pork roast for dinner. I will use lentils instead of the beans and change some of the seasoning to what I have on hand.
I’m not interested in the recipe, but where on earth did you find that crock pot? I’ve never seen one that is actually PRETTY! I like the leaves on the side of it. :o)
We love this one!
I wonder if this would work with a venison roast?! Opinions? Thanks! Sounds super yummy 🙂
I’m wondering if you soak your beans first or just put them in dry?
Diane I put them in dry. It cooks all day and they are done perfectly 🙂
I make something similar but use green chili enchilada sauce. Makes it like chili verde. 🙂
Aaaaaand SAVED! Thanks Heidi…I love my crockpot, and I LOVE your blog and FB encouragement more!
LOVEEEEEEEEEEE Penzey’s! What’s your fav Penzey’s spice? Just curious is I should try something new.
I really like the Penzey’s salad dressing blends.
Me too! LOVE!
Lynnette I love their chipotle, adobo, Northwoods Fire and Parisian herb blend. 🙂 I’m a Penzey’s fan. 🙂
I have the NOrthwoods. I haven’t tried the others tho!! I’ll make a note… Mural is my fav in turkey burgers. What do you make w/the Parisian?
I just put this in the crockpot this morning. I followed your recipe to a “T”, using the chipotle seasoning and it is WAY too spicy to eat! I can usually handle a little heat, but this is off the charts. I hope that my family will be able to eat it. My husband likes spicy, so we shall see!
Haha! Sorry Stephanie! I LOVE spicy food and this is a good example of “make it your own” … let me know how it works for you! 🙂
So excited to try this out today!! Our house is going to smell amazing when we get home from church! Thank you so much for all that you do for us busy moms, Heidi! Love your encouraging words and advice! Much love!
Amber (mom Asa,8, Lily 4, and Silas, 5 months)
Thank you, Amber! You’ll have to let me know what changes (if any) you make to yours! This is a huge crowd pleaser! Hope you enjoy it! xoxo
I made this 2 nights ago and it was fantastic! I didn’t have to add/alter anything. It makes a HUGE amount, and we are just a family of 3, so after enjoying, I did freeze some like you suggested and then I gave the rest to my dad. He loved it, too! 🙂 I served mine over quinoa, but yes, this would be divine on top of tortilla chips.
**GREAT** economical, tasty, and hassle-free dinner!!!
Really glad you liked it! If you like curry—I’ve got some fantastic curry recipes up, too! *yum!*