Chalupa
(Can be cooked the day before on the stove and reheated in the crock pot the next day)
3-4 lbs. pork roast (cheapest shoulder or rump cut)
1 lb. dry pinto beans
4 cloves garlic
2 Tbsp ground cumin
2 tsp oregano
4 Tbsp chili powder
2 4oz. cans mild green chilies-chopped (or 1 7oz can)
1 Tbsp garlic salt (or plain salt)
Trim fat off roast. Wash beans and combine all ingredients in a large pot. Cover with water and lid, boil slow for up to 6 hours. (May need to add a little water if too much boils off.) Break up roast, remove any bones. Continue to cook uncovered on low until thickened. Serve over corn chips (Frito's) with lettuce, tomatoes, black olives, sour cream, onion and cheddar cheese.
Feeds many!
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