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    Chalupa Grande


    Source of Recipe


    Taste of Home,Cindy Bertrand

    List of Ingredients





    1 pound dry pinto beans
    1 pork roast -- (3 pounds), fat trimmed
    7 cups water
    1/2 cup chopped onion
    2 garlic cloves -- minced
    2 teaspoons ground cumin -- up to 3
    2 tablespoons chili powder
    1 tablespoon salt
    1 teaspoon dried oregano
    1 can chopped green chilies -- (4 ounces)
    Corn chips
    Shredded cheddar cheese
    Diced avocado
    Diced tomatoes
    Chopped green onions
    Salsa

    Recipe



    Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings. Yield: 10-12 servings.

 

 

 

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