Slow Cooker Pork Chalupa Bowl

Slow Cooker Pork Chalupa Bowl

Slow Cooker Pork Chalupa Bowl
This is the slow cooker meat version of the popular Vegetarian Chalupa Bowl. For the meat eaters in the family, they’ll love it just as much. I love being able to use dried beans rather than canned. It’s Mexican cooking at its best, but all in the able hands of your slow cooker. Ole!
    Servings
    8people
    Cook Time
    LOW 8-9hours
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    8people
    Cook Time
    LOW 8-9hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound dried pinto beans
    • 2pound boneless pork loin roast
    • 2 (4-ounce) cans chopped green chiles
    • 5 garlic cloves, chopped
    • 1tablespoon chili powder
    • 2teaspoon sea salt
    • 2teaspoon dried oregano
    • 2teaspoon ground cumin
    • 1 (32-ounce) carton chicken broth
    • 8 large corn tortillas
    • 1 bunch romaine lettuce, shredded
    • 2cup shredded Monterey jack cheese
    • 2 tomatoes, chopped
    • 1 1/2cup your favorite salsa
    • 2cup Greek or whole milk yogurt
    • 1 avocado, chopped
    • 1 onion, chopped
    • 1cup fresh cilantro, chopped
    • hot sauce, optional condiment
    • sliced jalapeño peppers, optional condiment
    Instructions
    1. Rinse and sort beans according to package directions.
    2. Place pinto beans in a large slow cooker; add pork roast and next 6 ingredients (through ground cumin). Pour chicken broth over the roast, beans and seasonings.
    3. Cover and cook on LOW for 8-9 hours or 4-5 on HIGH until beans and pork are tender. Shred the pork into chunks with two forks.
    4. To serve: place shredded lettuce evenly into taco shells. Spoon pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
    5. To make taco shells: Preheat oven to 450 degrees. Lightly oil (1 teaspoon) and salt tortillas; drape over an inverted small oven-proof bowl (like a ramekin or small cereal bowl). Place bowls on a baking sheets. Bake for 15 minutes until crispy. Remove to individual serving plates.
    Recipe Notes

    If you want it spicier (this version is fairly mild), you could add another tablespoon of chili powder or serve jalapeño slices and hot sauce at the table.

    Add a cup or two of diced tomatoes (or Pomi diced tomatoes) to this recipe for additional flavor.

    The true Mexican Chulupa dish calls for deep frying a thin layer of masa that has been pressed around a small mold. I am not a big fan of deep frying, as it is not healthy, as well as it is messy. My solution was to come up with a baked version we can all easily prepare in our American kitchens, but you could also use taco salad shells to save even more time. These are still fried, but if you are in a pinch and your family prefers them, by all means make the substitution!

    Tortilla chips are also a good substitution for the taco salad shells.

    I personally eat the dish without the corn tortilla, sometimes eating just a little rice with it instead. This would be a great option to keep it low-carb.

    I prefer to make my own salsa. It’s worth the extra 5-7 minutes. If you’d like to give it a try here is my quick version:
    Mix all the following ingredients together- 2 tomatoes, diced; 1 tablespoon extra virgin olive oil; ¼ cup fresh cilantro, chopped; 1 clove garlic, minced; ½ teaspoon sea salt; juice of 1 fresh lime; ¼- ½ jalapeno- minced (seeds removed)- optional

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