Saturday, January 26, 2013

Slow Cooker Chilupe

by Peg Cochran

Following is a recipe for slow cooker chilupe which was a finalist in Good Morning America’s Slow Cooker Challenge.  I have googled and googled but didn’t come up with any Mexican dishes called chilupe…but it doesn’t matter.  This was delicious!  It made quite a bit so I have leftovers ready to use in tacos, enchiladas or burritos.  My only change to the recipe was adding half a chipotle chili (smoked jalapeno) because I like the smoky taste.  It’s completely optional.  The recipe also called for chili flakes—I had no idea what those were so I just left them out.  It was still yummy and a big hit!  It can easily be put together in the morning and be ready by the time you get home from work.

Beans and spices  in the crockpot

Yummy spices!

Place meat on top

Slow-Cooker Chilupe by Penny Lippold

3 lb. pork shoulder roast (bone-in or boneless)\
1 lb. dry pinto beans, cleaned and sorted
3 cloves pressed garlic
2 TBL chili powder
1 TBL cumin
1 tsp. oregano, rubbed between your palms
1 4 oz can diced green chilies, undrained
Chicken broth to cover roast—approximately 4 to 5 cups)

Put dry beans in the bottom of your crockpot, add garlic, chili powder, cumin powder, oregano, diced green chilies.  Mix well.  Trim fat from roast and place on top of beans and spices.  Add broth to cover. Cook on high for 6 hours or low for 12 hours.

When roast and beans are tender, remove roast and shred with two forks, removing any extra fat.  Drain beans, reserving liquid.  Add as much liquid as necessary to mash beans.  Add meat to beans and more liquid to moisten if desired.  Return to crockpot to keep warm.

Choose your favorite toppings!

Bon appétit!
Toppings:  Serve with your choice of tortilla chips, shredded lettuce, sour cream, chopped red onion, avocado slices, olives, salsa, shredded cheddar cheese.

Coming in June!


  1. I have a hunch that chili flakes are red pepper flakes. This looks so yummy! I bet it made your house smell wonderful while it was cooking away.

  2. It looks great Peg! I can hardly believe you put dried beans in a crockpot and it all works out beautifully--but you made it so it must be so. Looks like it would be great for a Superbowl crowd, right?

  3. Peg, this looks delish. My husband adores red pepper flakes. Bet that's what they are. He puts them on pizza and all sorts of other spicy foods.

    I agree with Lucy, great Super Bowl dish!!


  4. Avery and Wendy, you're probably right about the chili flakes--red pepper flakes! This was spicy enough without them--hubby likes his on the mild to medium side. (It called for 1/4 tsp.) I couldn't believe the dried beans cooked up so perfectly! I had some left in the cupboard from the time I made drunken pinto beans (a recipe for another day!) and wanted to use them up. Yes, Lucy, this would be great Super Bowl food. Cook all day and serve at game time. We didn't do the tortilla chips (trying to cut calories) but it would be yummy over a layer of them!

  5. Peg, my favorite meat in the slow cooker is pork. I love the way it gets so soft and shreds apart with a fork. Plus I always feel like someone else cooked dinner when the slow cooker does it! This sounds great. Yum!

    ~ Krista

  6. Krista, I know what you mean about it feeling as if someone else cooked dinner when you use the slow cooker! I love coming home to good smells and not much to do.

  7. Peg, this recipe looks like a winner--come to think of it, you just told us, it literally is. :) My two cents on the recipe name "chilupe" would be that it's an Americanization of chalupa, and that's good eats. Have a great weekend and thanks for sharing such a great recipe!

    ~ Cleo