A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Recipe Summary

prep:
15 mins
cook:
9 hrs
total:
9 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.

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  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.

  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts

474 calories; protein 26.4g 53% DV; carbohydrates 57.8g 19% DV; fat 14.9g 23% DV; cholesterol 45.2mg 15% DV; sodium 1622.2mg 65% DV. Full Nutrition

Reviews (284)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2011
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
(443)

Most helpful critical review

Rating: 3 stars
01/20/2005
WAY too many beans! Read More
(17)
377 Ratings
  • 5 star values: 245
  • 4 star values: 92
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 5
Rating: 4 stars
04/06/2011
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
(443)
Rating: 5 stars
05/08/2008
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. Read More
(164)
Rating: 5 stars
01/31/2008
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... Read More
(80)
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Rating: 5 stars
03/02/2008
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! Read More
(56)
Rating: 5 stars
12/09/2008
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. Read More
(48)
Rating: 5 stars
09/12/2006
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!!! Read More
(31)
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Rating: 5 stars
02/10/2011
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. Read More
(30)
Rating: 5 stars
01/04/2008
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!!! Read More
(30)
Rating: 5 stars
04/22/2012
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! Read More
(27)
Rating: 3 stars
01/20/2005
WAY too many beans! Read More
(17)