Slow-Cooker Finalist Recipe: Slow-Cooker Chilupe

Slow-Cooker Chilupe by Penny Lippold of Portland, Ore.

"GMA" put out the call and after hundreds of viewers e-mailed us their super slow-cooker recipes, we narrowed it down to the final five.

Check out the recipes from the fab five and click here to vote for your favorite.

Slow-Cooker Chilupe

By Penny Lippold of Portland, Ore.

Ingredients:

Dry pinto beans
Boneless pork shoulder roast with fat trimmed Chopped 2 Tbls chili powder
1 Tbls cumin powder
1 tsp oregano leaves
1 6 oz can diced green chilies
3 tsp salt
1/4 t red chili flakes

Directions:
Clean and rinse dry pinto beans and put into Crock-Pot.

Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 1 6 oz can diced green chilies -- mild/medium hot -- 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).

Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.

Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal).

When beans and meat are pull-apart tender, remove meat and shred with a fork -- removing fat as you go.

Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix.

Taste for appropriate saltiness and spices. This is a great crowd pleaser.

I've always made it like a great individual nacho volcano -- Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.

Other Slow-Cooker Finalists' Recipes

Crock-Pot Meatloaf
Lentil Soup
Chicken Dressing
Ribs
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