Cinco de Maya is almost here and there is no better way to celebrate this fun Mexican holiday than with an authentic Mexican food recipe like Pork Chalupa. This Crock Pot Pork Chalupa Rice Bowl recipe is just one way you can serve my spicy Crock Pot Pork Chalupas.
Pork and Pinto Bean Chalupas
Pork Chalupas is an easy crock pot pork recipe featuring tender pork roast or pork loin and pinto beans. These two main ingredients are cooked in all the usual spices you would associate with Mexican recipes. Ground cumin, oregano and chili powder. The spicy flavor note comes from the chili powder so if you like your Mexican food extra spicy add a little more chili powder to it.
When you cooked pork low and slow in a slow cooker the pork meat is moist and fall apart tender. Traditionally pork chalupas are cooked with dry pinto beans. I didn’t have any dry pinto beans on hand but I did have a couple of cans of pinto beans in the pantry so I used those instead of the dried pinto beans traditionally used for Pork Chalupas.
One of the best ways to save money on your food budget is to use what you have on hand.
To keep the canned pinto beans from over cooking I added them after the pork had been cooking for a couple of hours in my crock pot. Nobody likes mushy beans!
Before you can make the Pork Chalupas Rice Bowls you will need to cook the pork and pinto beans in a slow cooker. Once you have this part of the recipe made you can use the tender pork and beans to top a bowl of rice.
Or you can serve the Pork and Pinto Bean Chalupa in soft tortillas, taco boats or any other recipe that calls for Mexican style pulled pork.
For more easy Crock Pot Pork recipes click here
How to make Crock Pot Pork Chalupas
- 2 – 3 lb boneless pork shoulder or pork loin
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dry oregano flakes
- 2 tablespoons chili powder
- 2 teaspoons salt
- 4 oz can green chilies
- 2 cans 15 oz Pinto Beans with liquid
- 1 1/2 tablespoons cornstarch (optional)
- 3 tablespoons cold water (optional)
- 2 cups cooked long grain white rice
Optional Topping for Crock Pot Pork Chalupa Rice Bowl
- Lettuce or tortillas
- shredded cheese
- diced tomatoes
- salsa verde
- black olives
- sour cream
- Place the first 7 ingredients into a slow cooker and cook for 2 1/2 hours on high.
- Pour the pinto beans with the liquid over the seasoned pork loin, stir and cook for 2 more hours on high. Or 4-6 hours on low.
- Once the pork is cooked through remove from the slow cooker and allow the meat to rest about 15 minutes. Remove any fat, shred the pork and return to the slow cooker and mix well to combine the ingredients.
- If you’d like to thicken the juices mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cool water and stir into the slow cooker. Continue heating on high until thickened.
- Fill a bowl with cooked white rice and spoon the Pork and Bean Chalupas over the rice.
- Top with your choice of shredded cheese, tomatoes, sour cream, black olives and salsa as desired.
- Makes 4 Pork Chalupas rice bowls.
- Left over Crock Pot Pork and Bean Chalupa can be used for another meal.
Print the Crock Pot Pork Chalupa Rice Bowl Recipe below
Crock Pot Pork Chalupa Rice Bowl Recipe
Ingredients
- 3 lb. boneless pork shoulder or pork loin
- 4 cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 tablespoon dry oregano flakes
- 2 tablespoons chili powder
- 2 teaspoons salt
- 4 oz. can green chilies
- 2 cans Pinto Beans with liquid ( 15 oz)
- 1 1/2 tablespoons cornstarch (optional)
- 3 tablespoons cold water (optional)
- 2 cups cooked long grain white rice
Instructions
- Place the first 7 ingredients into a slow cooker and cook for 2 1/2 hours on high.
- Pour the pinto beans with the liquid over the seasoned pork loin, stir and cook for 2 more hours on high. Or 4-6 hours on low.
- Once the pork is cooked through remove from the slow cooker and allow the meat to rest about 15 minutes. Remove any fat, shred the pork and return to the slow cooker and mix well to combine the ingredients.
- If you’d like to thicken the juices mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cool water and stir into the slow cooker. Continue heating on high until thickened.
- Fill a bowl with cooked white rice and spoon the Pork and Bean Chalupas over the rice.
- Top with your choice of shredded cheese, tomatoes, sour cream, black olives and salsa as desired.
- Makes 4 Pork Chalupas rice bowls.
Notes
- Leftover Crock Pot Pork and Bean Chalupa can be used for another meal.
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