Southwestern Style Chalupas recipe

8 servings

1 (4 pound) pork roast

1 pound dried pinto beans

1 (4 ounce) can chopped green chile peppers

2 tablespoons chili powder

2 teaspoons cumin seed

1 teaspoon dried oregano

salt and pepper to taste

1 quart water

1 (16 ounce) package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water.

Cover, and simmer on Low for 4 hours.

Shred meat, removing any bones and fat.

Cover, and continue cooking for 2 to 4 more hours.

Add more water if necessary.

Place corn chips on serving plates.

Spoon pork mixture over chips, and serve with desired toppings.