Chalupa Recipe

Now this is GREAT food for a big crowd or to freeze leftovers :)

3-1/4 Cup Dry Pinto Beans - soaked over night
3 lbs pork (pork roast, shoulder or butt)
7 cups water
½ cup onion, chopped
2 garlic cloves
1 tbsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
2 cans green chili's, diced

Combine all ingredients in slow cooker on low heat for 5-7 hours. Uncover for last 30 minutes to allow the liquids to thicken up. Serve like a taco salad with taco salad fixings.

I don't have a slow cooker large enough for this so I am doing mine in the dutch oven and the heat is set at 275 degrees. I plan on eating by 5:30 or so.

Taco Salad Fixings I am Using:
Shredded Lettuce
Crushed Tortilla Chips
Chopped Onions
Fresh Sliced Jalepeno's
Shredded Cheese
Sour Cream
Salsa