Chalupa Pork Roast

3 lbs. pork roast-boneless

1 lb. pinto beans (2 Cups)

2 cloves garlic -chopped

2 T chili powder *(I think this is too much I use 1 t.)

1 T ground cumin *(I think this is too much I use 1 t.)

1 t oregano - whole

1 can green chili –chopped

1 T salt

Trim fat off roast, wash beans and combine all ingredients in a large pot.

Cover with water. Cook covered over low heat, adding water as needed.

After six hours cooking time, remove bones and break up roast. Continue to cook, uncovered until thickened. Serve on tostada shells, topped with chopped lettuce, tomatoes, avocado, onions, shredded cheese.

Also can be use white beans.

Valerie Mattice

Karen Griffin