Pork Chalupa with Beans

Savor perfectly seasoned, slow-cooked pork and beans—all wrapped in a crispy chalupa or tortilla shell.


  • 3 tablespoons

    chili powder

  • 1 tablespoon

    ground cumin

  • 1 tablespoon

    Mexican oregano

  • 3 pounds

    boneless pork roast, trimmed and cut into large chunks

  • 1 pound

    dry pinto beans, washed

  • 2 cloves

    garlic, minced

  • 1 (4.25-ounce) can

    diced green chiles

  • 1 (16-ounce) jar

    HERDEZ® Salsa Verde

  • 2 cups

    chicken broth

  • HERDEZ® Salsa Casera

Print Recipe



  1. In bowl, combine chili powder, ground cumin and oregano. 

  2. Rub spice mixture onto pork roast and place seasoned pork in slow cooker. 

  3. Add beans, garlic, green chiles, HERDEZ® Salsa Verde and chicken broth. 

  4. Cover and cook on HIGH for 6-8 hours or until meat is tender. 

  5. Remove meat from slow cooker and shred. 

  6. Return meat to slow cooker and continue to cook until mixture is thickened. 

  7. Serve mixture on tostada shells or in tortillas. 

  8. Top with shredded lettuce and HERDEZ® Salsa Casera.


BÚFALO® Jalapeño Hot Sauce

Medium-heat for a classic Mexican chile kick.

Learn More

Sign Up for News & Updates