If there’s one thing we’re all lacking, it’s time. I’m always searching for recipes that I can throw together for a no-fuss weeknight dinner. Chalupa fits the bill and is really inexpensive to make. It takes five minutes to put in the crock-pot in the morning and cooks all day without stirring.
I started making this Chalupa recipe years ago — even before we went gluten free. It fits every diet except vegan and vegetarian (obviously!). We’ve served this dish for picky friends who have scraped their bowls clean. The topping bar is such a hit! Kids can add their favorite veggies by the spoonful, making their own unique creation.
Seven simple ingredients make up this rustic meal. I always recommend using organic ingredients when possible. I buy bags of 365 organic beans at Whole Foods (don’t trust the bulk bins if you have food allergies). The recipe calls for pinto beans but I only had kidney beans when I first made it. We loved the rich pinkish broth, so I kept making it with the kidney beans until recently. The pinto beans create a different flavor with a earthy brown broth. Now I alternate between pinto and kidney, usually letting my monkeys choose.
I stock up on cans of Hatch diced green chiles at Whole Foods because the ingredients are cleaner than the mainstream brands at the grocery store. Buy local pock chops at your Farmer’s Market or try Whole Foods for organic. Frozen pork chops work really well in this recipe. I rarely remember to defrost the chops in advance and the dish comes out the same either way.
Chalupas are traditionally Mexican served in a fried shell, but this recipe is not spicy. You could definitely add a hot pepper for a kick. With its rustic flavor, a bowl of Chalupa is perfect for any season. Chalupa tastes even more delicious with fresh cilantro, tomatoes from the garden, and corn scraped right off the cob. We’re looking forward to some Chalupa nights on the patio with friends this summer!
- 2 pounds boneless pork chops
- 1 pound dry pinto or kidney beans (soaked overnight)
- 1 teaspoon oregano
- 1 tablespoon cumin
- 1 heaping teaspoon garlic powder
- 1 1/2 teaspoon sea salt
- 1 can of green chiles
- filtered water to fill the pot, about 5 cups
- fresh cilantro
- grated cheddar cheese
- chopped tomatoes
- chopped peppers
- chopped red onion or scallions
- organic corn
- sour cream
- Soak the beans overnight.
- Drain the beans and put them in a 6 quart crock-pot.
- Add filtered water to cover beans plus 1 inch more.
- Add spices and green chiles. Top with pork chops. The chops don’t need to be totally covered with water. It will create more liquid as it cooks.
- Cook in crock-pot for about 8 hours on low.
- Before serving, shred the pork chops.
- Serve with your favorite toppings.
- - If you serve with corn chips, you may always have to serve with corn chips. Little monkeys have good memories!
- - This recipe feeds my family of four plus 6 cups of leftovers that go straight into the freezer in a glass container.
- - I use garlic powder so that my fingers don't smell like garlic at 8am. Fresh chopped garlic tastes great too.