CHALUPA

4 lb pot roast or pork loin roast
1 lb pinto beans
2 cloves garlic, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilis
1 Tbsp. salt

Put all ingredients in large pan and cover with water. Cook, covered, over low heat. Add water if needed. After 6 hours, take out bones and fat and break up roast with a fork(shred it). Cook with lid off until thick, about 1 hour.

Serve over a bed of corn or tortilla chips, and top with grated cheese, shredded lettuce, diced tomatoes, chopped onions, sliced avoados, and salsa.

(I always make this in the crock pot, and usually cook the roast overnight first-take it out and shredd it, and then add it back in after the beans and everything have cooked for a few hours. It is really yummy. I've made it many times in a 20qt roaster for church socials and big family gatherings. Easy and a big hit). azmomof8