2-½ lb. Pork roast
2 Tbsp. Chili powder
2-½ cup pinto beans
1 tsp. Oregano
1 onion, chopped
1 (4oz) can chopped green chilies
2 cloves garlic
1 (12oz.) jar dices pimentos
1 Tbsp. Salt
8 cups water
1 Tbsp. Cumin
Combine the preceding ingredients in a roasting pan; cook on simmer for five hours.
Last ½ hour, cook, uncovered, to thicken. Remove pork bone before serving
To serve, place one soft fried corn tortilla on each plate.
Add the following:
½ cup chalupa
sour cream
cheese
black olives
lettuce
avocado
tomato
taco salsa
Serves 15 or more.
Jan Emery
