READY IN 8+ hrs

Southwestern Style Chalupas

Read Reviews (45)

"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

Directions

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

Kitchen-Friendly View

PREP 5 mins
COOK 8 hrs
READY IN 8 hrs 5 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Mar 21, 2007

**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'm Not Stupid, I Know Tings

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Most Helpful Critical Review

Nov 29, 2004

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.

—CHEFJULIE1

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56 Ratings

Jan 23, 2007

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!!!

—PIXIESMOM

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Apr 21, 2005

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.

—BRIANB

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May 29, 2005

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.

—HAUSER49

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Dec 27, 2003

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.

—Kimberly Harvey

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Mar 31, 2003

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.

—JAWGIRL17

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May 16, 2005

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.

—LOLMANSON

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Nutrition

Calories
660 kcal
33%

Carbohydrates
71.7 g
23%

Cholesterol
78 mg
26%

Fat
23.5 g
36%

Fiber
15.7 g
63%

Protein
42.7 g
85%

Sodium
891 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Style Chalupas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 660
Calories from Fat: 211

% Daily Value *
Total Fat 23.5g 36 %
Saturated Fat 4.2g 21 %
Cholesterol 78mg 26 %
Sodium 891mg 36 %
Potassium 1077mg 30 %
Total Carbohydrates 71.7g 23 %
Dietary Fiber 15.7g 63 %
Protein 42.7g 85 %
Sugars 1.7g
Vitamin A 14 %
Vitamin C 20 %
Calcium 22 %
Iron 49 %
Thiamin 91 %
Niacin 119 %
Vitamin B6 73 %
Magnesium 53 %
Folate 131 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.