mexican pork chalupas recipe
Ingredients
⦁ 2–3 lb boneless pork shoulder or loin
⦁ 4 cloves garlic, minced
⦁ 1 tbsp ground cumin
⦁ 1 tbsp dried oregano flakes
⦁ 2 tbsp chili powder
⦁ 2 tsp salt
⦁ 4 oz canned green chilies
⦁ 2 cans (15 oz each) pinto beans with liquid
⦁ For serving: lettuce, tortilla boats or tostadas, shredded cheese, diced tomatoes, salsa verde, black olives, sour cream
How to make it
1. Put pork, garlic, cumin, oregano, chili powder, salt, and green chilies into the slow cooker and cook on high for 2½ hours.
2. Add beans (with liquid), stir, then cook 2 more hours on high (or 4–6 hours on low).
3. Remove pork and shred it; discard excess fat. Return shredded pork to slow cooker and stir to combine.
4. (Optional) Mix 1½ tbsp cornstarch with 3 tbsp cold water and stir into the slow cooker to thicken juices; cook 15–30 mins more on high.
5. Serve pork and beans over lettuce, tortilla boats, or crispy tostadas, topped with cheese, tomatoes, sour cream, olives, and salsa as you like.