this has got to be the best crock pot recipe I've tried. I had only 1/2 the amount of pork, and only 1 7oz can of green chiles. I used the whole pound of dry beans and personally I think that a little less meat (or more beans) would've been better, but I like more beans than meat in my dishes. I used half the amount of salt and it was perfect. The dish does come out soupy but I kept all the liquid in it and used a slotted spoon to scoop everything out, extremely tasty. I did not soak my beans, so I checked it after it was cooking for 6 hours and the beans needed a little more help cooking so I put the crock on high for the last two hours, it was perfect. Thanks for a great recipe.

My sister-in-law came by this recipe twenty years ago. It replaced chili in her household as the go to Game Day food! It smells so good, my mouth is watering from the memory! We always use this over chips covering it with sour cream and cheese....mmmmmm!

This was good and made a ton! I think it needed some more spices, it was a bit tame. We ended up chopping up a hot pepper and adding that!

Soo good! I used dried black beans beacause that's what we had, and soaked them overnight. Followed everything else exactly. We forze some of the leftovers and will definetly be making this again. Thanks!

I had never heard of Pork Chalupas before. I came across the recipe and thought that it sounded excellent, and definitely worth a try. Flavor wise this was very yummy. I had to change a couple of things though and maybe that's why it didn't quite turn out quite as good as what I had hoped. First off, I had to soak my beans overnight, because I wasn't going to be able to fit everything in my crockpot. So I soaked the beans to eliminate some of the extra liquid that was needed. Also, my pork roast was on the bigger side which didn't help for the room factor. In the end, what happened was there was still too much liquid so I kind of had soupy chalupas. I drained some of the liquid before I assembled them but it just didn't seem quite right. I will try this again, because the flavor is quite fantastic but I'll probably use a different method.

Good but a little bland. I used dried red chile peppers I got at a Mexican store instead of the canned green chiles. Maybe I just needed to use more. I only made 1/2 or less of the recipe and we ate it for dinner 3 nights in a row!

My husband and I are both big fans of Mexican and of pinto beans, so this was a great recipe, super easy to make, and makes a ton of leftovers. We haven't even used any toppings as it works great by itself. Thanks!

This recipe has been in our family for years and is SO good. We, however, 'build' our Pork Chalupa UP a little differently. We use a 'bed' of Fritos Corn Chips (Scoops)(or I've bunked tradition and held the Fritos on the side and then built the following on my plate: pile on the pork chalupa, grated cheese, sour cream, diced avocado, green onions, diced tomatoes, (and, for me HEINZ ketchup)salsa if you like. The flavors all marry so wonderfully. It is a super friendly quick reheat for leftovers too! (OR we've freezed the leftovers and reheat in a boil in a bag method for a whole other dinner! The DAY of cooking brings a yummy aroma to your home to boot. Hope you find this as enjoyable as we have. Good recipe, good eats.

I read the other reviews and reduced the amount of beans by a cup which made it come out with a good meat/bean ratio. I also exchanged some of the green chilis for chipotle chilis in adobo sauce. However, with all the chili powder too, this recipe came out way too spicy so I cooled it off by adding a cup of plain yogurt and it was a hit at the pot luck. Not a bean was left and people were raving about it!

I have been making this for about 2 years now just as it is written without any changes. Everyone that eats it loves it! Thanks!

This is a very good recipe. I only used half of the beans but followed the recipe exact, otherwise. Thank you so much for this wonderful dish. I will be making this again and again.

I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe as posted (cept I had to adjust the cooking time as I had a larger pork shoulder) and it came out it came out perfect. The beans were not mushy and the pork was tender & juicy and absolutely yummy and flavorful! Will make this again and again...

Made this tonight and served it with a fry bread recipe from this site. My 9 year old ate 3 of them and never once whined, "what's in this". Everyone else really liked the recipe too and I loved that it was so easy. We served tomatoes, avocados, green onion, sour cream, extra sharp cheddar & lettuce as optional add ons. My only complaint is it was way to salty for our tastes but that's a pretty easy fix for the next time I make this.

Wonderful recipe that has been in my family for years! We do not use the green chili peppers. Instead we use a little bit of cinnamon (Were from the Cincinanti area:), hot sauce & a little more ground cumin than what they call for in here. Instead of flour tortillas try using cheese Doritos .. just make sure you crunch them up real good.. put a layer on your plate first..then add the meat/bean mixture and all your favorite toppings! WONDERFUL!!!

I've made this with chicken or beef too. It's really versatile.