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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Recipe Summary

prep:
5 mins
cook:
8 hrs
total:
8 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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Nutrition Facts

660 calories; protein 42.7g 85% DV; carbohydrates 71.7g 23% DV; fat 23.5g 36% DV; cholesterol 78.5mg 26% DV; sodium 891mg 36% DV. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2007
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. Read More
(58)

Most helpful critical review

Rating: 3 stars
11/29/2004
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. Read More
(5)
67 Ratings
  • 5 star values: 31
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
03/21/2007
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. Read More
(58)
Rating: 5 stars
01/23/2007
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!!! Read More
(23)
Rating: 5 stars
04/21/2005
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. Read More
(16)
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Rating: 5 stars
05/29/2005
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. Read More
(15)
Rating: 4 stars
12/27/2003
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. Read More
(11)
Rating: 4 stars
03/31/2003
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. Read More
(9)
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Rating: 5 stars
05/16/2005
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. Read More
(7)
Rating: 5 stars
09/26/2005
The whole family really liked this. I was in a "rush" so I used canned pinto beans and I cut the pork up before putting it in the crock pot. I also cooked it on high to speed things along. I added about 1/4 cup chopped onions and a teaspoon or so of garlic powder. I have two young children so I didn't add extra spices as some have suggested. Both kids really liked dinner tonight. I served the meat in home made fry bread with lettuce tomatoes olives cheese sour cream and onions. It was fantastic. A keeper for sure! Read More
(6)
Rating: 4 stars
05/13/2005
Pretty good but it really needs some more seasoning. I would add more chili powder garlic and probably a can of mexican tomatoes and maybe even another can of chile peppers. I don't like too much "kick" but it just needed a bit more. You might want to add some extra water because mine was on the drier side. All in all a good recipe! Read More
(6)
Rating: 3 stars
11/29/2004
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. Read More
(5)
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