Pork Chalupas

Savor the bold, comforting flavors of these Pork Chalupas—a slow-cooked delight that's perfect for any occasion. Tender, seasoned pork shoulder is paired with creamy pinto beans, green chilies, and aromatic spices, all simmered together to create a rich, savory filling. Served atop crispy chalupa or tostada shells, each bite is topped with fresh lettuce, juicy tomatoes, melty cheese, a dollop of tangy sour cream, and a sprinkle of bright cilantro. Finished with a squeeze of lime, this dish is the perfect combination of hearty and refreshing. Ideal for family dinners, festive gatherings, or taco night, this easy recipe is made in a slow cooker, so you can enjoy boldly flavored, restaurant-quality chalupas with minimal effort. Tags: pork chalupas recipe, slow cooker Mexican dishes, easy dinner ideas.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (boneless)
• 4 cups Chicken broth
• 1 cup Dried pinto beans
• 1 can (4 ounces) Diced green chilies
• 1 White onion (diced)
• 3 Garlic cloves (minced)
• 2 teaspoons Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 Bay leaf
• 12 Chalupa shells or tostada shells
• 2 cups Shredded lettuce
• 1 cup Diced tomatoes
• 1.5 cups Shredded cheese (Cheddar or Mexican blend)
• 0.5 cup Sour cream
• 0.25 cup Fresh cilantro (chopped)
• 4 Lime wedges
• 2 tablespoons Vegetable oil (optional, for crisping chalupa shells)

Directions

Step 1

Rinse and sort the dried pinto beans. Set aside.

Step 2

In a large slow cooker, combine the pork shoulder, chicken broth, rinsed pinto beans, diced green chilies, diced onion, minced garlic, cumin, chili powder, salt, black pepper, and the bay leaf.

Step 3

Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork and the beans are fully cooked.

Step 4

Once cooked, remove the pork shoulder from the slow cooker and shred it using two forks. Discard any large pieces of fat.

Step 5

Return the shredded pork to the slow cooker and stir to combine it with the beans and sauce.

Step 6

If using chalupa shells, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry each shell for 1-2 minutes per side until crispy. Drain on paper towels. Skip this step if using pre-made tostada shells.

Step 7

To assemble the chalupas, place a spoonful of the pork and bean mixture on each chalupa or tostada shell.

Step 8

Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

Step 9

Serve with lime wedges on the side for an added burst of flavor.

Step 10

Enjoy your flavorful Pork Chalupas!

Nutrition Facts

Serving size	(3623.2g)

Amount per serving	% Daily Value*
Calories	5697.7

Total Fat 373.6g	0%
Saturated Fat 143.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 872.5mg	0%
Sodium 9505.9mg	0%
Total Carbohydrate 344.2g	0%
Dietary Fiber 52.9g	0%
Total Sugars 39.1g
Protein 282.3g	0%

Vitamin D 36IU	0%
Calcium 2094.5mg	0%
Iron 37.7mg	0%
Potassium 6217.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 19.2%

Carbs: 23.5%