A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Be prepared to feed an army! This recipe feeds A LOT! I am rating this a 3 star due to the excessive salt the first time I made it. 2nd time I made it, I soaked the beans overnight and then proceeded to follow the recipe using pork roast loin to help cut down on the fat. Added an extra tablespoon of garlic powder, 1/2 tablespoon of ancho chili powder and 1/4 cup of dried minced onion and let it cook adding 1 tablespoon of garlic salt in place of the regular salt at the end. Thought it was going to have to much liquid, but after shredding the meat and adding back to the crockpot, it was just perfect! TWO SIDE NOTES: 1.) Adding a potato while cooking will take the gassiness out of beans! 2.) Adding salt BEFORE the beans finish cooking guarantee they will remain hard - wait until the end to add your salt!Read More
Be prepared to feed an army! This recipe feeds A LOT! I am rating this a 3 star due to the excessive salt the first time I made it. 2nd time I made it, I soaked the beans overnight and then proceeded to follow the recipe using pork roast loin to help cut down on the fat. Added an extra tablespoon of garlic powder, 1/2 tablespoon of ancho chili powder and 1/4 cup of dried minced onion and let it cook adding 1 tablespoon of garlic salt in place of the regular salt at the end. Thought it was going to have to much liquid, but after shredding the meat and adding back to the crockpot, it was just perfect! TWO SIDE NOTES: 1.) Adding a potato while cooking will take the gassiness out of beans! 2.) Adding salt BEFORE the beans finish cooking guarantee they will remain hard - wait until the end to add your salt!
This recipe has been in our family for years and is SO good. We, however, 'build' our Pork Chalupa UP a little differently. We use a 'bed' of Fritos Corn Chips (Scoops)(or I've bunked tradition and held the Fritos on the side and then built the following on my plate: pile on the pork chalupa, grated cheese, sour cream, diced avocado, green onions, diced tomatoes, (and, for me HEINZ ketchup)salsa if you like. The flavors all marry so wonderfully. It is a super friendly quick reheat for leftovers too! (OR we've freezed the leftovers and reheat in a boil in a bag method for a whole other dinner! The DAY of cooking brings a yummy aroma to your home to boot. Hope you find this as enjoyable as we have. Good recipe, good eats.
I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe as posted (cept I had to adjust the cooking time as I had a larger pork shoulder) and it came out it came out perfect. The beans were not mushy and the pork was tender & juicy and absolutely yummy and flavorful! Will make this again and again...
I have been making this for about 2 years now just as it is written without any changes. Everyone that eats it loves it! Thanks!
this has got to be the best crock pot recipe I've tried. I had only 1/2 the amount of pork, and only 1 7oz can of green chiles. I used the whole pound of dry beans and personally I think that a little less meat (or more beans) would've been better, but I like more beans than meat in my dishes. I used half the amount of salt and it was perfect. The dish does come out soupy but I kept all the liquid in it and used a slotted spoon to scoop everything out, extremely tasty. I did not soak my beans, so I checked it after it was cooking for 6 hours and the beans needed a little more help cooking so I put the crock on high for the last two hours, it was perfect. Thanks for a great recipe.
I have been making this exact recipe for years. I originally received it from a friend from Mexico so rest assured this is as authentic as it get. I also serve mine with tortilla chips and sour cream but have used fried corn tortillas. Thanks for posting!!!
Wonderful recipe that has been in my family for years! We do not use the green chili peppers. Instead we use a little bit of cinnamon (Were from the Cincinanti area:), hot sauce & a little more ground cumin than what they call for in here. Instead of flour tortillas try using cheese Doritos .. just make sure you crunch them up real good.. put a layer on your plate first..then add the meat/bean mixture and all your favorite toppings! WONDERFUL!!!
The best! i was doing the burrito thing until I just figured I'd try other people's taco salad suggestion. It was very salty, so I would cut the salt by half, especially if you're eating it on crushed tortilla chips. Covered in lettuce, tomatoes, salsa, shredded cheddar and sour cream, it's awesome. Also great in burritos, might throw some crushed tortilla chips in there also for some crunch. The beans came out slightly underdone, so I might leave it 9 hours next time and make sure to stir better.
I used fresh garlic and diced up a sweet onion, some homemade vegetable broth to cover the meat and beans. Cooked low for 9 hours and then shredded my pork and placed back in the crock and kept on warm for about another hour. Lots of liquid but used a strainer. Was very good but the second day...REALLY good. It made so much I have two containers that should feed four people in my freezer. Update: We used some of the leftovers to stuff some bell peppers, just added a can of black beans and tomatoes and green chilies. What a great way to use some leftovers. Update #2: Still had leftovers and used them to make enchiladas, just added in some cheese, canned rotel, jalapenos and rolled up in flour tortillas, topped with enchilada sauce and more cheese and baked for 25 minutes...fantastic!
Excellent! We haven’t been able to find authentic Mexican food since we moved out east. We piled our chalupas with lettuce, salsa, sour cream, cheese, and extra green peppers. We also added fresh hot peppers while it was cooking. It tasted just like the food we used to get at the little Mexican take-out place back home.
Quick to prepare and tastes delicious! Love this recipe!!!
I've made this recipe twice now, and both times it turned out better than Fabulous, better than Delicious - FABULICIOUS! I made such a mess of the first printed out copy of the recipe, I needed to print another copy. When I went to locate it in my Allrecipes saved recipes, I couldn't find where I had saved it! I went bonkers and surely thought I had lost it forever and had to do some real searching. I couldn't even think of the name of the dish! This last time I used a boneless Pork Loin. OMG! I can't describe how good this is! I break it down into several servings and freeze them for later. We use Burrito size flour tortillas, along with some Mexican Queso Fresco, wrap it up, and warm in the oven for a few moments. Top with lettuce, home-made salsa, Mexican Crema, and finish with extra Queso Fresco. YUMMY! I think I'll go home and eat some tonight!
WAY too many beans!
This has been in our family for years - glad it's been posted. I use this for a crowd and have the following on the side: diced tomatoes, sour cream, diced onion, guacamole, chopped olives, and lots of salsa. Then I have them serve it over fritos and add all the "stuff" on top. ALWAYS a hit.
I don't understand why so many of you are giving this recipe such high marks when there are clearly two major flaws: 1) the salt issue, you all say it is way too salty (and I agree), and 2) beans should not be cooked in salt, or they won't soften--it should be added at the end. Please stop rating based on your changes to the recipe and just rate the original recipe. With this many negative remarks, does it really deserve a 4.5 star rating? I think not.
I soaked the beans for about 2 hours before I loaded up my crock pot, but otherwise I followed this recipe exactly. I had a slight issue with extra liquid, but I just chalk that up to there being no measurement involved when you say "add enough water so that the roast is mostly covered." All I did was drain some of it off before shredding the pork and adding the 3rd can of chilis. The flavor was delicious albeit mild. We have tons of leftovers in the freezer!
This recipe is awesome! The only thing I did differently was use vegetable broth instead of water. I only had one can of chiles also, but it was enough for us. I served it on the tortillas as suggested with a side of green beans and spanish rice. YUMMY! It did make a ton and I froze the leftovers. I will make this again and again. Thanks for sharing!
I couldn't find pork shoulder roast, so I used ribs and it worked wonderfully, just had to pick out the bones. I soaked my beans overnight and didn't bother with mixing the beans, peppers and spices (btw, I only added ONE TEASPOON of salt and that was plenty) in a separate bowl...it's a total waste of a bowl! I mixed it in the slow cooker, added the ribs, and covered with a mix of water and chicken broth. The mixture was tender and tasty, with just the right amount of kick. I served them with lettuce, tomato, radishes, cheddar cheese and flour tortillas, passing salsa on the side. It made enough for an army...plenty to freeze for several more meals. Very nice recipe!
I used a pork loin roast to make this leaner and it was fantastic. The only thing I will change next time is to cook it a little bit longer as the beans were not quite done. Although I have to admit that half of my family liked the little bit of crunch...
very good - husband loved it. may add more beans next time but it does make a ton
Way too salty and I usually likes things pretty salty!! No one in my family could eat it and that was very disappointing since we had been looking forward to it all day!
Pretty good. I halved the salt and it was still too much. If I make it again I'll omit the salt completely. I liked the bean to meat ratio, perfect for us. Served for a large dinner get together and it went over well, especially the older kids.
for people on Low sodium diets, you can alter this a tad and still enjoy it and still only consume 400-500 gr sodium per serving. Do not add salt and use corn tortillas, they are sodium free. Rinse your chiles before adding them to remove some of the salt.
My family loved this and they are very picky eaters. Was so delicious. It is definitely a keeper! I followed the recipe as given except I used pork tenderloin instead of a shoulder roast.
5 stars for taste but giving 4 stars because I had to cook it in the crockpot for 30 hours before the beans softened up. I soaked them the night before, cooked them on high all day, but they were still hard at dinnertime, so I just kept cooking them. Turned it to Low overnight, then back to High on day 2. By afternoon, the beans had softened and it was delicious for dinner. I will make this again but wanted to make other people with the hard bean problem know to just keep cooking them another day!
We LOVED this. I followed the directions to a t except I only had 1 can of green chilies and wasn't going to go to the store for the other 2. Can only imagine it makes this a little tastier:) I'm not sure what size shoulder I got, but it was on special. I wasn't sure how the beans would cook and I was a little leery that they would even soften up and be edible. I did have to replenish the water after 4.5 hours and it seemed the beans all of a sudden soaked up all the liquid. Glad I was around to refill. That fact may make it difficult to do this dish in the crock pot and be away from home all day. I cooked mine on low for 10 hours. The meat was delicious and oh so tender, but the beans, to die for. I think the fat and flavoring must really get into the beans as they slow cook. I could eat a whole pot of just the beans. This makes a TON of food. I'm going to freeze some of it before my DH turns into a Chalupa! He has eaten this every meal since I have made it because he likes it. One more thing, if you refrigerate this you can easily skim the fat off the top. Shoulder is a fatty cut and what makes this taste so darn good. Thanks Fanifergus I will be making this again.
This was so good! I subbed one can of diced jalapenos for one of the cans of chiles and it was perfect. I also used black beans instead of pinto due to personal preference. I cooked on low for 9 hours and it was absolutely perfect!
A really good and simple recipe. The only thing's I did different was omit the salt and cooked the roast in the oven, cut it up in chunks, and added to the beans the last three hours. Made burritos with fresh flour tortillas, topped with red chile, shredded colby cheese, lettuce, diced tomato, fresh guacamole and sour cream. Served with Spanish rice on the side. This recipe is definitely a keeper!
Used white corn tortillas fried for a few seconds in just a bit of veggie oil, and it's even better than using flour tortillas. This was sooooo good!
Easy and delicious. I followed the exact recipe except that I cut it in half. It still made tons of food.
A very good and versatile recipe! I didn't have pinto beans on hand so I used dried black beans instead and it turned out great. In the past I have had trouble cooking beans until I learned there is a secret to it - don't add the salt until the beans are completely done or they will stay rock hard! I therefore cooked the beans and then my hubby added the salt. Here is why this recipe didn't get 5 stars....it was waaaaaaay too salty! When I cook a pound of beans, I add at the most, 1 T salt. My husband added the salt and he dumped 2 T in as stated in the recipe and it pretty much ruined the dish. I love the flavor so next time, I will add 1 T salt at the end of the cooking, stir, let it bubble for 15 minutes or so then taste and IF more is needed, add it teaspoonful by teaspoonful, carefully tasting after each addition.
I scaled to 8 servings and subsituted pork for 3 lb chicken tenderloins. Used 2 cans undrained beans instead of dried. Omit salt! (no water in crock-pot) Chicken shreds easily by simply smashing in crock-pot. Served with corn tortillas.
I have made this many times and we all love it, but for salt watchers, this is very salty so i use only a dash of salt and add a large jar of salsa into the water that covers the dish while cooking. we love the added flavor without the added salt.
These were pretty good... but H-O-T!!! My fiance is leaving for a week-long business trip, so we were packing & washing clothes ALL weekend. I needed a recipe that was very "hands-off," so to speak. To boot, our wedding is less than 3 week's away, so every weekend for the past month has been "on the go," running errands, etc. This slow-cooker meal couldn't have been a better match for my needs. And ingredients for it were VERY cheap (I purchased a nearly 4 lb. pork shoulder roast for $5 - the beans & chilies were also CHEAP). I mistakenly purchased 2 cans of hot & 1 can of mild green chilies instead of all mild ones. I proceeded as directed, but when I shredded my meat, it was super HOT!!!!! Since the can I reserved for adding in the last step was one of the "hot" ones, I omitted it altogether. Other than that and subbing chicken stock for H2O (I needed to use it up), I followed FANIFERGUS'S directions exactly. My only complaint is that my beans were a bit crunchy for my liking. I was very surprised they were, given that they cooked for 9 hrs. Other reviews on here advised soaking overnight, but who wants to do that (this is SUPPOSED to be easy...)???? Served over Frito's Scoops w/ all the fixins' (i.e. lettuce, cheddar, pico & guac) & Mike's Hard Margaritas, this was a very filling meal. On the upside, this makes a TON & leftovers can be served multiple ways to change things up a bit - nachos come to mind.... Thanks for sharing FANIFERGUS! :-)
I doubled the beans in this recipe and I could've tripled them. I can't buy canned green chilies here and didn't have any frozen on hand, so I used canned red chilies. Delicious and so easy! My guests all took seconds.
Really good! Makes a ton...leftovers for days!
I am looking for more easy crock pot recipes this fall and this filled the bill. I served this to company and kids and everyone loved it! I did double the spices as some reviewers said it was a little bland-with good results; I also chopped onion and added that with the pork. I used dried beans, but my method was to cover the beans in water, bring the water to a boil, then cover the pan, turn the stove off, and let the beans soak in that for a few hours till they cooled. Drain and rinse the beans, then throw everything (pork, spices, and beans) in the slow cooker. The beans were perfect, not crunchy as some are experiencing. Thank you for an awesome recipe we will have regularly.
This was absolutely fabulous! The only thing I did differently was cut the salt in half (only because I don't normally cook with a lot of salt, if at all). This was a huge hit with the whole family!
This is a great recipe! I have a larger crock pot so we doubled the recipe and froze the extra for quick dinners later. It freezes beautifully. My boys LOVE this filling and use it for quesadillas, burritos, tacos, etc. We still have some in the freezer, but will definitely continue to use this easy and delicious recipe!
Good flavor, I used the meat to make yummy nachos.
totally awesome flavor. I did not have any dried beans so here is what I did. Cooked pork in green chilies (2 cans) and salsa (1 cup) with just enough water to come to the edge of the roast. Set you roast on a layer of sliced onion. Start on high for 30 minutes, drop to low for 5 hours. Removed roast and shredded, added 2 cans pinto beans to mixture and added shredded meat into same, reheated for about 1 hour on low. This is awesome served on rice with cheese and sour cream. Also a pork shoulder is really large, so I used a pork tenderloin, still turned out awesome.
We make this as a big batch, and then we freeze the leftovers in portions for a quick dinner to pull out!
This made for a delicious Sunday dinner at my house! The only changes I made were to use canned beans and decrease the water because the beans weren't going to absorb as much. We all ate until we nearly had to roll ourselves away from the table. Glad there were leftovers for my lunch today!
I have to be honest, I was very disappointed with the end result. It smelled really good cooking in the slow cooker all day, and with 4.5 stars I was expecting it to taste good. It was WAY too salty for one thing. Too runny to put in a flour tortilla. My kids wouldn't eat it. This is the first recipe on here that I've not liked. Will not be making this again. Big waste of money and time.
This was good. I made it with the homemade refried beans in the crockpot. I however will change one thing next time. After I shredded it I followed another reviewers recommendation about throwing it back into the over to crisp it up and I would NOT do that again. I think it destroyed the meat. We started to choke on the meat because it was so dry. Thank goodness I didn't crispup all the meat because I threw out what I did put back in the oven.
have made a similar recipe for years from a friends mother. i have always just seasoned to taste. that said this is a great recipe and everyone loves it...always. serve on corn tortillas with cilantro, lime and chopped onion. this freezes well and is just outstanding!
This was really delicious. I used a beef roast since I don't eat pork and it worked great. I wouldn't change a thing.
Used 2lb. Boneless shoulder roast. More than enough meat. Delicious recipe!
Very Good. We are a big family and everyone loved it. I will be fixing this for all of our other family members over Christmas visit.
This dish is a great slow cooker meal as it is quick to assemble and has a lot of flavor. Having said that, I was eating a chalupa thinking it was good, but I have other recipes for pork I like better when my husband said "This is really good". So, I'm keeping it! It did make a lot, so I made half a recipe, and I froze 3 quart bags of it for future meals. I'm always looking for more ways to serve pork. I couldn't find a 4 pound pork shoulder so I used a 2 pound pork loin roast. I do know it would have been much more flavorful with a pork shoulder though.
This has been my go-to recipe on a busy week when I know I will be too busy to cook dinner. It is so easy to make with ingredients that are standard in my pantry, and fun to assemble. The dish also keep well and served for leftovers. Great recipe and thank you for sharing!
I'm rating this is the middle because it was just ok. It was bland and a pain to get the meat out and shred it. I don't think I'll make it again unless I can punch it up.
This was very good. The flavors were perfect. The pork was sooo tender. All 3 kids loved this, even my picky one! I used a cast iron dutch oven on the stove top and a can of rotel instead of green chilies (its the only thing I had) and it turned out great! I will be making this for holidays it will feed a lot of people.
This recipe is great! It does feed a crowd (I had 12 and there was still plenty left over for lunch for a few days), and has lots of flavor. It was great served the next day over Spanish rice - like a 2nd meal from the same pot!
NOt like any chalupa I ever tasted, bland and dry...
Made this tonight and served it with a fry bread recipe from this site. My 9 year old ate 3 of them and never once whined, "what's in this". Everyone else really liked the recipe too and I loved that it was so easy. We served tomatoes, avocados, green onion, sour cream, extra sharp cheddar & lettuce as optional add ons. My only complaint is it was way to salty for our tastes but that's a pretty easy fix for the next time I make this.
I halved this recipe (still made so much) but only used 1 can of green chilis, next time I'll use two. Cooked on high for about four hours. great recipe!!!!
This turned out well. Not the best flavor I've had, but it was tasty and very reasonably priced for a *lot* of food. The flavor is sort of muddled and really earthy, but some dashes of vinegar-based hot sauce (I used Tabasco, but any would do, probably) helped add some brightness to the overall flavor. I had no problems with the beans being undercooked, but I did soak them overnight. The description was correct - this freezes very well: I cooled and froze half of the mixture in a freezer bag, and pulled it out the next month for more dinners, and the flavor and textures were just as good as the first time I made it. Thanks!
These are SO GOOD!!!! I only did a 2.4 lb pork loin roast and we have plenty of leftovers. So easy and YUMMY!!
If I could rate this more than 5 stars I would!! I acutally did not use this meat rolled in a tortilla, but I used it for a nacho topping and it was great!! I just shredded the meat, placed it on top of nachos and used Gordos cheese dip (mild) on top of it all. My husband said that it reminded him of the shredded chicken nachos that our local Mexican resturant makes. SOOOO GOOD!! Thanks for sharing.
My husband loved these. I did quick soak the beans (boil for two minutes, then cover for 1 hour) just to make sure they'd cook. The only thing I added was tons of cilantro, lime juice, and salt. I also mashed the beans to hide them under the meat in the tacos. My kids and husband can be weird over beans. :)
I don't really know how to cook beans, so I just used two cans of pinto beans, undrained and they worked fine. I also used one can less green chiles than the recipe called for. These were a nice change from regular tacos, but for the price of a pork shoulder I would have rather done something else with it than this.
very very yummy! was looking for a new idea and this hit the spot. i have never cooked a pork roast. we ate this with sour cream and cheese on the tortilla. then made cilantro lime rice to go along with it. will definitely make it again!!
LOVED this recipe. Cut back on the spices by 1 Tablespoon, we are wimps:))) Flavor is fantastic. My husband could not say enough about how good it was. I was the pound of pinto beans the night before, placed them in the crock pot, covered with water, about 5 cups. My husband added the pork and spices and cooked on slow 8 hours. The meat fell apart taking it out of the crock pots. Doesn't get much simpler than this, and you'lll love the results.
Considering the rave reviews, I was a little disappointed by this recipe. I thought it was good but not great. It was too salty and there were too many beans. If I ever make it again I will use half the salt and beans recommended. Overall, I wasn't a fan of the flavor.
Very good and easy. Very vertical recipe have been able to use meat for many other meals, but makes way more than 12 servings.
This is delicious! I cut it in half and it still makes a huge amount.
This turned out perfectly. I was amazed at how well the beans cooked with the pork. There was a perfect amount of liquid for the beans to absorb. Really delicious!
I made a half batch of this recipe and not only did it smell amazing all day, but it tasted great too! The only change I would suggest is halving the salt, because even with the other condiments (avocado, onion, salsa, etc) it was too salty for my taste. But overall, very pleased, and I will be making this again.
This recipe is awesome. I've made it a few times now and I still can't get over how good it is each and every time I make it.
Really good! I made half of the recipe and had plenty to feed my family of 5 and still have leftovers for another night. It had a great flavor and I love that there was very little extra salt in this dish. Using the dry beans they came out perfect! Will defiantly make again.
This was very good and tasted even better the second day after the flavors had time to meld and settle. For my family, I will cut back on the cumin and chili powder next time. It was a little overpowering for us and made me think of a bowl of chili each time we ate it. Nothing wrong with chili but I was expecting a different flavor. As others mentioned, this made a lot! I was able to freeze some for another time when I need a quick meal. I'm glad I tried this recipe and I will make it again with modifications to please my family. Thank you.
I cut this recipe in half and put the mix on rice instead of tortillas. It was great!
I've made this for years. My recipe only uses 1 tablespoon of salt, I think 2 tablespoons would be terribly salty. I put the dried UNsoaked beans in the crockpot with one more cup of water than this recipe calls for and let them cook overnight. The next morning, I put everything else in and let it cook all day. I also cut the roast into several pieces so that it will cook more evenly. When the meat is fall apart tender, I take it out and pull it apart with two forks. I then take out the beans and put them in the food processor and puree them. I then thicken the wonderful broth and it makes the BEST red "gravy". I put the bean puree, some shredded pork, some cheese and a dribble of the gravy inside of a flour tortilla. Total heaven!!
I made this recipe because it was rated so highly, but feel it was a big waste of money. I only used half the amount of pork which was plenty. I did use the lb of dried beans, but only two cans of chilies. I only used 1 tbsp of each of the spices and very little salt. The cumin and oregano were so strong that we couldn't eat the food. I did add some cilantro but that helped only a little. Will not make again and was very disappointed in the taste.Would actually give no stars if possible.
My family all raved about how great it smelled while it was cooking. My husband kept saying while he was eating it that he needed to stop eating, he was over eating, but he couldn't help himself. The only thing I'll do different next time is I'll use about a half TBSP less salt. We served it in flour tortillas with cilantro and corn salsa which highlighted the flavors beautifully!
I did not care for this recipe at all! I made it exactly as directed and it tasted like a bowl full of salt. Very dissapointing and a waste of a good piece of meat.
This was unbelievably good. Only change I made was to reduce the salt by half. Served with a side of shredded lettuce, sour cream, homemade salsa, cheese and cilantro. Will be making this again soon. Thanks for a great recipe.
Made this meal for 8 adults and 8 boys and it was a huge hit. One of the gals is actually going to get a slow cooker so she can make this and another said that it was the best Mexican food she'd had since moving here from Australia. Huge hit, so easy to make and will make a lot again! If you can get the raw tortillas from Costco that you cook it makes it even more special!
I don't know what I did wrong, but it just didn't turn out as good as I'd hoped. After almost ten hours, my beans weren't tender, my roast wouldn't shred, and it was still very watery. I had such high hopes after reading all the positive reviews. Oh well. Hopefully you'll have better luck.
Served this last night for dinner. Guests thought it was wonderful! Best thing is how easy it is! Served with cheese, lettuce, homemade pico de gallo, and sour cream. Would be great for tail-gating also.
This is one of our favorite meals!!! Minimize salt to 1 tbsp and the pork comes out flavorful and soo tender!! Delicious.
It's just as well that this turned out so good because it made a TON of food. The only changes I made were to use fresh diced jalapenos instead of canned, and I also added a generous pinch of Chipotle powder and the juice of a couple of limes. My only (minor) complaints are that it was a little too salty, and also the beans were a touch undercooked despite being in the crockpot for 8 hours on High. Otherwise, this was delicious. Thanks!
Awesome slow cooker recipe! I came home from work and couldn't wait to finish this up! Makes pretty good enchiladas for freezing and reheating on a busy night.
Excellent! Thank you!
I used to cook for the Wednesday night meals at church and this serves so many people very economically. I used a large roaster oven and cooked it all day before taking out the pork butt bones and shredding the meat. Serve it on a buffet and give lots of choices of toppings - including warm cheese & salsa dip to spoon over the top and finish with a dollop of sour cream. I serve mine over chips or Fritos instead of a tortilla. Also a good idea for a group meal where each guest brings one of the topping ingredients and the host prepares the meat and bean portion. Share the work and expense.
I have made this over and over again because it's one of my families' favorites. I cook fresh pinto beans in my crock pot and roast the pork in the oven. Once the roast was done and cooled, I cut it in bite sized pieces and added to the pinto beans, along with fresh chopped green chili grown here in NM, and the other ingredients. Serves up nicely rolled in flour tortillas with shredded cheese and garnished with chopped tomato, shredded lettuce, sliced jalapenos, salsa, sour cream and guacamole! It's a hit every time!
Great flavor, my family loved it. Had trouble the first time with the beans not cooking, so now I soak them overnight first.
FANTASTIC!!!! After the pork was done, I shredded it, wrapped the meat in tortillas, put some mexican cheese on top, in the owen for 15 minutes and served it with guacamole and sour cream.
Very easy recipe with decent flavor. Might make again.
Excellent, I made this just as the resipe calls for and wouldn't change a thing! It is just my husband and me in our household. I had it for lunch two days later, still had enough to freeze half of it and will get dinner for both of us again and a second lunch out of it too. Very tasty and easy. I am going to try it with beef and or chicken sometime too.
This was absolutely fantastic!!! Reminded me and my husband of the carnitas at Chipotle. Sooo good, I'll be making this over and over again. Used a pork sirloin roast instead and didn't add last can of chiles.
I absolutely loved this, so did my husband and best friend. The aroma throughout the day while it was cooking was fantastic. I sent my girlfriend home with some and still had alot left over to freeze. I did take a picture of my heaping plate,and I see that the picture was excepted for this recipe.I am looking forward to having this again. Thank you for such a great meal.
This was alright. I did hold off on adding the salt (and used less) until it was almost done, to avoid the beans staying hard. I added half an onion (diced) to this. Using half beer and half water would probably add more flavour. Only used a half a small can of the chiles. It was pretty bland on it's own. Add some salsa, lightly crushed Fritos and some cheese then you've got something to feel good about.
Very good. I only used half a pound of beans and that was just the right ratio of meat to bean for us. I also only used 2 cans of chilis. The flavor was great. Thanks :)
Awesome dish and I found lots of leftovers to make with the Pork. This one is a real winner!
Easy,easy. Great to freeze and have a meal or two all ready.
I would give this more than 5 stars if were possible! I followed the recipe exactly, and everyone loved it, even my two picky eaters. It wasn't really spicy, but had incredible flavor. I was a little leary about not soaking the beans overnight, but they were tender and delicious. We put a little oil in the skillet and fried the tortillas until crispy and served it on these. This makes a big batch, but everyone was looking forward to leftovers.
Will definitely make again. This was so tasty.