Chalupa

Chalupa 

 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