Chalupa
Susan Severson

3 pound pork roast
1 pound Pinto beans (uncooked)
1 can Diced Green chilies (mild)
3 teaspoons garlic salt
1 teaspoon oregano
2 Tablespoon chili powder
1 Tablespoon Ground Cumin

Put everything together in a Crock-pot, cover with water and cook on medium high for 5-6 hours, (I cook it overnight as long as there is enough water).  Meat should be done and falling apart.  Now take out roast and remove all fat and bone.  Tear or cut meat into small pieces and put and put back into the Crock-pot.  Add a little more water and continue cooking another 2 hours (or longer), I have never over cooked it).  Serve pork/bean mixture over Fritos and top with any or all of the following:

Shredded lettuce
Diced tomatoes
Grated cheese
Diced onions
Diced green peppers
Sliced black olives
Sour cream (thinned down with milk)
Picante sauce (of choice)

NOTE:  Leftovers freeze well.