Saturday, August 1, 2009

Pork and Bean Chalupa Filling

My friend Nikky shared this dish with me and I loved it! The flavors all go so well together, and what could be easier than cooking in a crockpot? Thanks Nikky!

Pork and Bean Chalupa Filling

3lb. pork roast or pork tenderloin
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies

Cover beans with water and soak overnight in slow cooker (do not turn slow cooker on)
In the morning, remove beans and their water (don't throw away the water!), and put pork in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.

Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
Cook on High 1 more hour.
Serve with tortillas, or over a bed of lettuce and top with grated cheese, chopped onion, tomatoes, guacamole, sour cream.


Amber said...


Stefany said...

made this today and was very good. i used a pork tenderloin and put the meat and all the spices/chilies in the crockpot with a can of chicken broth. i cooked on low for 7 hours, (it was done after 5 though)shredded the meat and then add a can of rinsed pinto beans. heated for about an hour more. i would drain some of the juice off before serving.