Slow Cooker Recipe Contest Winners

Thanks, Tessie. The Slow-Cooker Chilupe looks very good too.

At last...a slow-cooker dish that takes long enough for me to set it, go to work, and get back home before it dries out!

 
It is really good. Here's a (non-crockpot) version my family has made for years:

BEAN CHALUPA
Printed from COOKS.COM
1 lb. pinto beans
3 lb. pork roast
7 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can green chilies, chopped
1 (2 oz.) jar pimentos
Corn chips
Cheddar cheese, shredded
Avocado, diced
Green onion, diced
Tomato
Hot sauce
Place beans, roast, water, onion, garlic, seasonings, chilies and pimentos in heavy kettle or Dutch oven. Cover and simmer on top of range about 5 hours or until roast is fork tender.
Remove roast and break up with fork. Return meat to pot. Cook chalupa uncovered about 1/2 hour. Serve over corn chips. Pass condiments for toppings. Serves 10-12.

 
So this might be good in taco shells? Rolled up in tortillas? I'm a bit impaired

when it comes to that region but this sounds good.

Pork shoulder roasts have doubled in price lately, so I'm waiting. Thanks for the recipes all.

 
I haven't made chalupa in a long time. What kind of roast

do you use Melissa? This makes so much, but it freezes great.

 
Butt or whatever's on sale. I like the fattier pork in stewed/braised things because

the final texture is nicer-I dislike loin in slow cooked things. I think you could also do this with country style pork ribs if you can pick them up inexpensively. Do you have a mexican market anyplace close? Great prices on things like pork and whole chickens or boneless chicken breasts around here compared to the regular grocery store.

 
Oh darn....I wanted the link to go right to what I'm talking about but it didn't.

Just scroll down a little bit.

 
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