Crock Pot Pork Chalupa Rice Bowl Recipe

Mexican style Crock Pot Pork Chalupas recipe

Crock Pot Pork Chalupa Rice Bowl Recipe

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.

Course Crock Pot Main Dish Recipes

Cuisine Mexican

Keyword Crock Pot Chalupa Bowl recipe, Crock Pot Chalupa recipe, Crock Pot Mexican Food

Prep Time 10

Cook Time 4

Total Time 4 10

Servings Servings

Calories 2481kcal

Author Arlene Mobley - Easy Crock Pot 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.

Nutrition