Chalupa

Another recipe from my sister-in-law, Rachelle. This is a family favorite.

Chalupa

1 lb. pinto beans (soaked in water overnight, then rinsed and drained the next morning)
3 lbs. pork roast
7 c. water
1/2 onion, chopped
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
two 4 oz cans chopped green chilis

Place all ingredients in heavy pot (I also have used the crockpot on high for 6 hours and then put on low until ready to shred and serve). Cover and simmer for about 5 hours. Cook until roast falls apart. Break up roast (remove any bones). Uncover and cook until thick (about 30 minutes).

We eat it on tortilla chips or in tortillas; top with cheese, lettuce, tomatoes, sour cream, salsa (whatever your favorite condiments are). We are going to be trying this over rice tonight (without the condiments). I am sure it could be used on navajo tacos or taco salad shells, too.