Chalupas

• 1 cup dried pinto beans
• 3-1/2 cups water
• 1/4 cup chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 boneless pork shoulder butt roast (1-1/2 pounds)
• 1 package (10-1/2 ounces) corn chips
• 1/4 cup sliced green onions
• Shredded lettuce
• Shredded cheddar cheese
• Chopped fresh tomatoes
• Salsa

1. Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
2. In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
3. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
4. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

pinto beans, water, onion, green chilies, garlic, chili powder, salt, ground cumin, oregano, pork shoulder butt roast, corn chips, green onions, cheddar cheese, fresh tomatoes, salsa

Taken from www.tasteofhome.com/recipes/chalupas/ (may not work)