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Chalupa

In heavy kettle or crock pot, mix:

1 pound dry pinto beans, soaked over night and drained
3 pound lean pork roast
½ cup chopped onion
2 minced garlic cloves
1 Tblsp. salt
2 Tblsp. chili powder
1 Tblsp. cumin
1 tsp. oregano
1 - 4 ounce can green chiles, chopped
7 cups water

Cover and simmer for 5 hours, or 10 hours on low in the Crock pot, or until meat falls apart and beans are done.
Remove bone from meat if needed and mash beans.
Uncover and cook about ½ hour or until desired thickness.
Serve over a plate of corn chips or Tostitos, or in warm flour tortillas and pass the toppings!

Toppings:

chopped tomatoes chopped avocado
chopped fresh onions shredded cheese
shredded lettuce sliced ripe olives
taco sauce or salsa sour cream

Notes:
-I use a boneless roast. Look for them on sale!
-Serve it one way on Monday and all over in a new way on Wednesday! Makes great nachos, tacos, burritos, taco salads, keeps well in the fridge for a week.
 

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