Recipe - Chalupas

3 pound Pork loin roast
1 teaspoon Salt
Pepper; to taste
3 Cloves garlic; cut or sliced up
16 ounce Dried pinto beans; soaked
several hours
1 teaspoon Oregano
1 teaspoon Ground cumin
1 tablespoon Chili powder
1 cn Chopped green chiles (7
ounce); drained

Rub roast with salt and pepper. Cut small slits in roast; insert garlic
slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in
slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano,
cumin, chili powder, green chiles and enough water to cover. Cook, covered,
on low for 8 or 9 hours, stirring occasionally. Cook, uncovered, for 1 hour
longer. Skim off fat; discard bones. Serve on a bed of corn chips with
shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce,
avocado, salsa and sour cream.

Recipe by: Internet

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998