Crockpot Chalupa Soup Food

CROCKPOT CHALUPA SOUP

Steps:

• Place frozen pork roast in the crockpot.
• Add next 10 ingredients (through Cumin).
• Cook on low for 8-10 hours.
• Shred pork (should fall apart easily) and add cilantro, picante sauce, and juice from one lime.
• Serve immediately.

SLOW-COOKER CHALUPA DINNER BOWL

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
• Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
• To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

CROCK POT CHALUPA

Steps:

• Soak beans overnight and drain.
• Add all ingredients to the slow cooker.
• Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
• If you have a bone from the roast, remove it, and "mash" beans, if you like.
• Uncover and cook for about a 30 minutes until desired thickness is reached.
• Serve with tortillas or tortilla chips with lots of toppings!
• IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

CROCK POT CHALUPA

Steps:

• Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
• Shred pork and put on tortillas with cheddar cheese.
• Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

CHALUPA SOUPA ( SOUP )

Steps:

• In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender.
• Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce.
• Stir and cook until heated through.
• Ladle into soup bowls, sprinkle cheese and tomatoes on top.
• Crumble 3-4 chips over cheese and tomatoes.
• Serve remaining chips on the side.

CROCK-POT CHALUPA

Steps:

• Stir all together into crock pot and cook 8 hours on high.

PORK CHALUPAS

Steps:

• Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
• Cook on low for 4 hours.
• Remove roast and pull meat apart, removing any bones or fat.
• Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
• Place corn chips on serving plates.
• Spoon pork mixture over chips and serve with desired optional toppings.