Pork And Bean Chalupa


1 lb. pinto beans, soak overnight

2 lb. pork roast

7 c. water

1/2 c. chopped onion

2 cloves garlic, minced

1 tbsp. salt

1 tbsp. cumin

2 tbsp. chili powder

1 tsp. oregano

7 oz. can chopped green chiles


Place beans, pork, water and rest of ingredients in a heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast pulls apart easily. Uncover and cook until thick, about 1 hour. Serve over corn chips or use as a dip. Can top with Cheddar or Monterey Jack cheese..


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