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 fan!