Mom's Chalupas

• 5 lbs boneless pork roast
• 1 lb dry pinto beans
• 2 (4 ounce) cans diced green chilies
• 1 medium onion, chopped
• 2 tablespoons chili powder
• 2 tablespoons minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon oregano

1. Put all ingredients in a large dutch oven and cover with water.
2. Cover and cook on low heat for 6 hours.
3. Break up the meat, taste, and readd spices to taste.
4. I always add more garlic, chili powder and cumin.
5. Cook uncovered for another 1 - 1.5 hours until thicken up.
6. You don't want it so thick that it is paste, but you don't want it watery either.
7. Serve: Tortilla chips, then chalupas, then your favorite taco toppings, i.e.
8. lettuce, tomatoe, cheese, sour cream, guacamole, hot sauce, etc.

pork roast, pinto beans, green chilies, onion, chili powder, garlic, ground cumin, oregano

Taken from www.food.com/recipe/moms-chalupas-346149 (may not work)