"This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!" — ELETA
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1 (4 pound)
dried pinto beans
1 (4 ounce) can
chopped green chile peppers
salt and pepper to taste
1 (16 ounce) package
**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garlic cloves minced, 2 heaping tablespoons chili powder, 3 heaping teaspoons ground cumin, 1 heaping tablespoon SMOKED PAPRIKA (that's the secret ingredient), 1 tablespoon coarse sea salt, 1 teaspoon dried oregano & one 4 oz. can chopped green chilies. Bring it to a boil; reduce heat & simmer covered for 3 hours. Remove pork & cool enough to handle. Shred meat with fork. Return meat to pot & cook uncovered until thick, about 30 minutes. Serve it over corn chips with shredded lettuce, minced green onions, salsa, shredded monterey jack & sharp cheddar cheeses, & avocado cubes. Beautiful! The entire family loves it.
I thought this recipe was OK. It is easy to make, and makes a lot so you can stick some in the freezer. Plus, it's very adaptable, can be added to tacos, burritos, etc... But I thought the flavor was just average.
I found this in the Allrecipes Cookbook and read all the reviews online before making it. I did the following: soaked my beans overnight, added 3 TBS chili powder, 2 TBS ground cumin, several shakes of Adobo seasoning, 5 cloves garlic, 2 cans of diced green chiles and fresh ground pepper, along with my appx. 4# pork loin roast. I also added 2 chicken bouillon cubes with my 1 quart water. Cooked on low for most of the day, shredded my pork loin roast (it mostly just fell apart) then added it back to simmer until dinner. My 10 year old could not stop eating it!! My bean-hating 8 year old even loved it! Very tastey - a cross between a mexican shredded pork dish and chile. Will definitely make this again - it makes a LOT!! Great for a crowd!! I set out a myriad of accompianments to choose from - brown rice, white and wheat tortillas, tortilla chips, lettuce, tomatoes, shredded cheese, sour cream and guacomole - everyone did theirs a little bit different!!! Thanks for a great new pork (and crock pot) recipe!!!
I have been making this for over 20 years. It is much more interesting, and tasty, if you offer the following to sprinkle on top of the chips and Chalupa (in a bowl): Shredded lettuce, diced tomato, chopped onion, sliced ripe olives, guacamole and shredded cheese. Topped with salsa it's delicious.
Delicious recipe! I used a 2-1/4 pound boneless pork roast, 1 29 ounce can pinto beans instead of dried (I may use 2 cans next time), 2 cans chopped chile peppers, 1 teaspoon chili powder, 1+ teaspoon cumin, 1 teaspoon oregano, 2 Tablespoons minced garlic, 1 16 ounce Mexican tomatoes, 1 8 ounce can tomato sauce & 1 large onion choppped. I omitted the water & cooked all day in the crock pot, shredding the meat after a few hours. We ate this delicious dish in bowls like chili with shredded cheese & sour cream on the side to add on top.
I gave it stars, though this is after my own changes... The beans didn't cook for me in the slow cooker the first time even after 9 hours. Next time, I soaked the beans overnight first, then cooked for 8 hours on high in the slow cooker with the pork, and I added a lot more of the spices, plus garlic, and 2 cans of Mexican style stewed tomatoes. Over corn chips with all the toppings was good, but it's also a great basic mexican filling for burritos, tacos, anything.
Great recipe for a crowd. I used chicken breasts, chicken broth instead of water, added jalepenos, canned Mexican style tomatoes, cilantro and garlic. It was yummy and everyone wanted the recipe.
I also followed others suggestions. I added two cans of green chiles, garlic, and used tortillas instead of corn chips. But I used venison instead of pork. It was delicious. My husband was a little leery at first, but really loved it. I also used powdered cumin instead of seed. I will make this again. It does make enough for an army so have lots of friends over.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Style Chalupas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 211
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