Chalupa - A Dish to Enjoy Again - and Again - and Again!

I found this recipe in our local newspaper around 20 years ago. I loved it so much that I made it about once a week for months and months and never tired of it! Not so my ex-husband! To this day, he absolutely refuses to have another bowl! Think I just might have overdone it...? Anyway, it is a very good dish for parties and family get-togethers. Just have a crockpot full of Chalupa, a bowl of chips and small bowls of condiments. Let everyone assemble their own and Voila! A party without stress!

Chalupa

1 lb dry Pinto Beans
Water
3 lb Pork Butt Roast
1 large Onion, chopped
3 cloves Garlic, minced
2 Tbsp Chili Powder
2 Tbsp ground Cumin
1 tsp dry Oregano
2 (4oz) cans diced Green Chilies
Salt to taste
1 pkg Tortilla Chips

Place beans in a large pot and cover with water. Soak overnight. Dice pork into 2-inch chunks and brown in skillet with 1 T. of oil. Set aside. Add onion and garlic and cook until onion is limp. Put this mixture in a slow cooker and add 6 cups water, chili powder, cumin, oregano, and green chilies. Drain beans and add to cooker. Cook on high for 6-8 hours You might have to add water as needed.

If you want to cook it on the stove-top, brown pork in a small amount of oil in a 5-quart pot. Add onion and garlic. Cook until onion is limp. Stir in 6 cups water, chili powder, cumin, oregano and green chilies. Drain beans and add to the pot. Bring to boil, cover, and reduce heat to a simmer. Simmer until beans are tender and meat shreds (about 3 hours).

To serve, put chips in bottom of a bowl. Spoon chalupa over top and add the following condiments: shredded lettuce, sliced green onion, shredded cheddar cheese, chopped tomatoes, sour cream, salsa, and chopped avocado.

MMMmmmmmm! I think it's time to fix another pot!

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