It's Thursday and time for another slow cooker recipe. This recipe is kind of a mix between chili and tacos, and it's kid friendly!
Chalupa
3 1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon salt
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 boneless pork roast (approx 1 and 1/2 pounds)
1 can pinto beans
1 package corn chips
shredded lettuce
shredded cheddar cheese
chopped tomatoes
salsa
sour cream
In 5 to 6 quart slow cooker; combine water, onion, chilies, garlic, chili powder, salt, cumin. oregano and roast. Cook on low 10 hours or until roast is very tender.
Remove roast and cooking liquid and set aside. Shred roast with a fork and return to slow cooker. Stir in pinto beans and enough cooking liquid to keep everything moist. Cook on high for 30 minutes or until heated through.
Spoon meat mixture over corn chips and top with lettuce, cheese, tomatoes salsa and sour cream.
