Chalupa

Gladys Cole

1 # dry, pinto beans, wash and soak over night

4# (about) pork roast, well trimmed

2 – 4 oz. cans chopped green chilies

1 onion, chopped

1 teaspoon ground cumin

1 teaspoon ground oregano

6 Tablespoons chili powder

1 teaspoon salt

Put all in large pan with beans on bottom and cover with water.  Put lid on  and bring to boil and simmer for 6 hours. 

Check to make sure there is still water.  Remove roast and cut or pull into small pieces and return to pan and cook 1  more hour. 

Serve on corn chips and top with shredded cheese or sour cream or olives.

(II start with half the seasoning but now like full amount.)  Serves a lot or extra can be frozen.