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MEXICAN-Pork Chalupas (Stew)

List of Ingredients




1 lb Dry pinto beans
1 (3-lb) pork roast
5 Garlic cloves, minced
2 tb Chili powder
1 1/2 ts Ground cumin
1 ts Dried oregano
1 cn (4-oz)chopped green chilies
Pepper to taste
5 Carrots, peeled and sliced
4 Celery ribs, sliced
1 cn (14-1/2-oz)tomatoes with liquid, cut up
3 sm Zucchini, sliced
Flour tortillas, warmed, optional

Recipe



Soak beans overnight; drain. Place in a large Dutch oven or
kettle. Add the next seven ingredients. cover with water and cook, covered,
over low heat 3 to 4 hours or until meat and beans are tender. Cool
slightly; remove meat from bones. Cut or shred meat into bite-size pieces;
return to kettle. Add carrots, celery and tomatoes; cover and cook until
vegetables are tender. Add zucchini during the last 10 minutes. Serve with
warm tortillas if desired.
Yield: 16 servings