3 pounds pork loin roast or
boneless pork shoulder
1 pound pinto beans
2 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 can (27 ounces) green chiles, chopped
3 teaspoons salt or to taste
In a large pot, combine pork roast, pinto beans, garlic, chili powder, cumin,
oregano, chiles and salt. Cover with water. Cook over low heat for 6 hours or
until beans are tender.
Remove roast and all fat and bone. Shred meat.
Put meat back in bean mixture. Cook for 1 hour longer without lid to thicken.
Serve over corn chips. Top with grated cheese, lettuce, onions, tomatoes,
avocados and salsa to taste.
Leftover chalupa can be used for burritos or as dip.
Makes about 10 servings.
Approximate values per serving: 395 calories, 14 g fat, 67 mg cholesterol, 32 g
protein, 35 g carbohydrates, 13 g fiber, 717 mg sodium, 33 percent calories from