I’m pulling another crockpot recipe out from the old blog — another favorite — Chalupa! Chalupa is like pulled pork with a Mexican twist. I’ve made this several times since I originally posted the recipe, and it’s such an easy, delicious, and versatile meal. The post below was from January of 2012. Enjoy!
On the menu tonight…..Chalupa! (Cha-LOO-pah) This is a fairly new recipe for me, but I’m sure it’ll be considered an old favorite before too long. If you’ve never heard of it, it’s like a Mexican version of pulled pork. I have to admit the only reason I started making it in the first place was because the name caught my eye as I flipped through the pages of my Fix-It and Forget-It cookbook (Dawn J. Ranck & Phyllis Pellman Good).
This recipe for Chalupa makes quite a bit. Our family of six could easily get two FULL meals (or more) out of it. You can also use your imagination for serving, using different toppings or perhaps even serving it on taco shells, nachos, or toasted hamburg buns.
Chalupa (Recipe submitted by Jeannine Janzen from Elbing, KS.)
3-lb. pork roast (loin or sirloin works well)
1 lb. dry pinto beans (or almost any dry bean — I used black-eyed peas this time)
2 garlic cloves, minced
1 TBS. ground cumin
1 TBS. ground oregano
2 TBS. chili powder
1 TBS. salt
4-oz. can chopped green chillies
1. Cover beans with water and soak overnight in large bowl. (Or you can do the ‘quick soak’ method listed on most dry bean packages. If you do this, do so the morning you make the Chalupa.)
2. In the morning, put the roast in the crockpot. Add remaining ingredients, including the beans and enough water to cover all the ingredients.
3. Cook on HIGH 1 hour, and then on LOW for 6 hours. Remove meat and shred with two forks. Return meat to crockpot.
4. Cook on HIGH 1 more hour.
5. Serve over a bed of lettuce, top with grated cheese, chopped onion, and tomatoes.
We also added sour cream and salsa as toppings, and would’ve added black olives if I had any in the house. Use your imagination with this recipe. It can be served a variety of ways with many different toppings. If you don’t try this recipe, you have to at least SAY it a few times because Chalupa is fun to say! Chalupa – Chalupa – Chalupa!!