Vickie's Southwestern Pork Chalupas

By carvalhohm

Ingredients

• 1 (16 ounce) pkg. dried pinto beans (for a speedier start, simply use 2 or 3 15-ounce cans of pinto beans)
• 4 cups water
• 1 (4 ounce) can chopped green chiles
• 2 tablespoons chili powder
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 (4 pound) pork shoulder roast
• 1 (16 ounce) package corn chips
• Garnish: shredded Mexican-blend cheese, sour cream, salsa

Preparation

Step 1

Cover beans with water in a large soup pot; soak overnight. Drain. Combine beans, water, chiles and spices in a slow cooker; mix well. Add roast; cover and cook on low setting for 4 hours. Remove roast and shred, discarding any bones; return pork to slow cooker. Cover and cook on low setting for an additional 2 to 4 hours, adding more water if necessary.

At serving time, arrange corn chips on serving plates. Spoon pork mixture over chips; garnish as desired.

Serves 8.