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  • 3 lb pork roast

  • 1 lb dry beans (pinto, azuki, kidney, anything you have)

  • 4 garlic cloves, minced

  • 4 Tbsp ground cumin

  • 4 Tbsp dried oregano

  • 8 Tbsp chili powder

  • 1 1/2 Tbsp salt

  • 2 7-oz can chopped green chilies

  • water, enough to cover the roast

Note:  Use any dry beans you want.  I’ve even used the beans from a 15 bean soup package I had.  You can also substitute canned pinto or kidney beans for the dried beans.

There are a multiple ways of eating these chalupas.  We routinely add chopped tomatoes, onions, and maybe some lettuce on top.  You can add grated cheese.  We’ve also mixed it with rice or wrapped it in tortillas or lettuce leaves.  Possibilities abound.

Makes approximately 14 servings – 6 PointsPlus®  (Weight Watchers®) per serving

Keep in mind that how I cook is intended to make my life easier not add more work or effort and I think recipes are only guidelines after the first time through.  So relax and make this yours.

Place all the ingredients in a slow cooker and pour in enough water to cover the meat and ingredients.

If you start this in the morning, cook on low until you ready to eat. If you start it later in the day, cook on high for at least 3 hours to cook the beans

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