Today I am sharing one of my all time favorite Crock-pot meals: Pork Chalupa. It is so easy, super flavorful and delicious and can be served 4 different ways to mix things up or cater to your families’ taste. It’s a highly requested dinner item at our home, and I think it will become one at yours too!

I usually make this recipe with pork; however, one of my friends had a baby and I was planning on making this meal for them when I found out they don’t eat pork. I substituted chicken and it turned out just as great. I got this recipe from a good friend, Krinn Norby, and made a few tweaks to suit our taste buds.

So, here it is!

PORK OR CHICKEN CHALUPA

4lb. pork roast (trimmed and thawed if formerly frozen) OR 4lbs. chicken breasts
1 (14 oz.) can of diced tomatoes
3 cans pinto beans, drained
5 medium carrots, sliced
4 stalks celery, chopped
1 cup water
2 (4 oz.) cans chopped green chilies
2 Tbsp. chili powder
4 cloves garlic, minced or 4 tsp. granulated garlic
2-3 Tbsp. cumin
1 Tbsp. oregano
2 tsp. garlic salt
ground black pepper to taste

Trim the pork or chicken and add to your crock-pot (chicken can be frozen, pork cannot or it will take too long). Mix the remaining ingredients together in a bowl and pour over the top of the meat. Cook on high for 7-8 hours (may be shorter if your chicken is not frozen). Shred the meat and mix back together in the crock-pot. Turn temperature to low or warm until served.

Warning, you will need a 5-6 quart slow cooker as this makes a HUGE recipe. Invite some friends or family over to enjoy the meal with you, then plan to chomp on leftovers for at least a night or two. It is also a great meal to make when you need to make enough to deliver a meal to a sick friend or someone who has had a baby because there is PLENTY to go around.

Serve with fresh avocados, cheese, lettuce, salsa and sour cream in one of these configurations….

1. As tacos… on our favorite TORTILLALAND tortillas. Click HERE if you have not heard of these–these uncooked tortillas can make or break your Mexican food!  It is fantastic on the flour or corn variety. One warning, you may need to serve with a slotted spoon as there is often too much liquid when serving it taco style. Top with avocados, cheese, lettuce, salsa and sour cream.

2. As a salad...you can pour the meat over shredded romaine lettuce and top with your favorite toppings. You could add a cilantro-lime dressing, but the natural broth that the meat cooks in plus salsa is plenty for me. Makes for a very healthy, low-carb meal!

3. Over rice…since the dinner is so moist, rice is a perfect accompaniment to soak up all the juices of this crockpot meal. This configuration also works well for young children and picky eaters. When we serve it with rice, we like to top it with just the cheese and avocado.

4. With chips…After we eat this for a night or two it is a great topping for nachos! I like to make them in the oven by warming up the leftover meat, placing it on top of the chips and topping it with cheese. I then bake it in the over for a few minutes on 400 degrees and we dip them in guacamole and salsa!