We here at ESS are big fans of baked goods, obviously. But we are also very fond of spicy foods, anything involving tortillas, and pork products. Add the fact that this is a slow-cooker recipe that requires limited effort and it’s close to perfect.

These are called chalupas, but they have nothing to do with that shady Taco Bell situation of the same name. I am not a Mexican food expert, but I did a little research and found many other similar recipes called chalupas, so apparently the name is legit. It’s basically seasoned pulled pork with pinto beans (and you can serve it however you want) — although chalupa means boat.

It does make a lot, so if you don’t live with a large, rugby-playing man you may want to wait and make it for a crowd. Or freeze half of it.

The recipe says to add water to cover the pork, but you shouldn’t need much. The above photo is without water. Below is with maybe a cup or so. And there was plenty of liquid/sauce left after cooking.

I used two cans of chiles and I didn’t think this was spicy at all. So if you want it to be hot, I’d try three (or even more) cans. Or you could try one small can of chipotles in adobo. THAT would be hot.

We have been eating this burrito-style, with cheese and sour cream in a tortilla. You could also do it like a taco, as a nacho topping, on some kind of roll/hamburger bun or just eat it with a fork. Protein-o-rama.

Chalupas (Serves 12-ish)
3 pound pork loin (NOT tenderloin)*
1 pound dry pinto beans (not canned)
2 14-ounce cans chicken or beef broth**
2 cloves garlic, chopped
3 teaspoons chili powder
3 teaspoons salt
1 teaspoon cumin
1 teaspoon oregano
2-3 cans (4.5-ounces) chopped green chilies
water as needed

Put all the ingredients in a large crock pot. If pork is not covered with the mixture, add water to cover. Cook on low for 5 hours, adding water if necessary. The beans will soak up a lot of the liquid as they cook.

Shred the pork, then continue to cook on low in crock pot an additional two hours (or one hour, if you are impatient and hungry, like we were). Serve warm.

*You may have to buy two separate pieces of pork loin to get 3 pounds worth.
**I used one can of each