Aunt Mary Joyce has always been one of my family’s many great cooks. While my grandmother and all my aunts are great cooks, Aunt Mary’s recipes are different because she was a military wife and has lived all over the world. Her collection of recipes is definitely one that we all enjoy.
This recipe for Chalupas (Mexican pork and beans) is one she got from a friend when she lived on the base in Germany (go figure – Mexican food in Germany). I guess her friends were just as well traveled as she was. It’s an easy slow cooker meal for busy weeknights, so it is a perfect upgrade for #tacotuesday instead of just tossing some taco seasoning in some ground beef.
Here’s what you need:
A slow cooker (you can also cook this in a large stock pot on the stove if you have the time)
1 pound pork roast or pork chops
1 pound of dried pinto beans, soaked and rinsed (If you don’t have dried beans, you can use 3 cans of canned pinto beans – this recipe is really super easy and you can use whatever you have on hand. I made it once with a can of pinto beans, a can of red kidney beans, and a can of white kidney beans – you can really do whatever you like and clean out your pantry.)
1 Tbsp. cumin
1.5 tsp. garlic powder
1 tsp. hot sauce
1 tsp. oregano
1 Tbsp. salt
2 Tbsp. chili powder
Spray your slow cooker crock with cooking spray. Layer pork chops or pork roast in bottom of the crock. Pour beans on top and cover with water.
This makes a large batch, but it will keep in the fridge for about a week, or you can freeze it in a freezer safe jar. My husband and I love to eat it like a soup topped with onions, pepper, cheese, and lettuce. You can also put it in tacos or roll it up in a burrito. It also makes a great dip for parties (tailgate treat, anyone?).