Chalupa

• 1 lb (.5 kg). pinto beans, dry
• 3 lbs (1.4 kg). pork roast
• 7 cups (1650 ml) water
• 1/2 cup (125 ml) chopped onion
• 2 cloves garlic, minced
• 1 tbsp (15 ml). salt
• 2 tbsp (30 ml). chili powder
• 1 tbsp (15 ml). cumin
• 1 tsp (5 ml). oregano
• 2 jalapeno peppers, chopped fine
• tortilla chips
• tomatoes, chopped
• avocados, chopped
• onions, chopped
• lettuce, shredded
• Monterey Jack cheese, grated
• picante sauce

1. Put all ingredients except tortilla chips and toppings in crock pot.
2. Cover and cook on high 5 hrs.
3. or until roast falls apart and beans are tender.
4. Uncover and cook 1/2 hr.
5. on low until desired thickness.
6. Serve over tortilla chips and pass toppings.

pinto beans, pork roast, water, onion, garlic, salt, chili powder, cumin, oregano, peppers, tortilla chips, tomatoes, avocados, onions, cheese, picante sauce

Taken from online-cookbook.com/goto/cook/rpage/000EF6 (may not work)