Pork Chalupas

Lesli Dustin

This recipe makes a lot of food, but it's very versatile, so leftovers are no problem. We eat it in tortillas with all the toppings. I like to make a taco salad with it; you can wrap it in tortillas and fry them in oil for chimichangas, thin it out for tortilla soup...it's all good.

3 cups dry pinto beans
3 lb. pork roast
1 qt. canned tomatoes
1 T. salt
1 t. cumin
1 t. oregano
2 T. chili powder
1/2 cup chopped onion (you can use a small handful of dehydrated onion instead)
2 cloves garlic, chopped
4 oz. diced green chilies (you can use an Anaheim or jalapeno here if you like more heat)

Soak beans in water over night. Rinse and drain. Put soaked beans, roast, and tomatoes in crock pot. Add enough water to cover beans. Add remaining ingredients. Cook on high for 7-8 hours, or until beans are soft. Shred pork, remove any fat, and put back into pot. Mix and serve.