1 lb. pinto beans
3 lb. pork roast
7 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can green chilies, chopped
1 (2 oz.) jar pimentos
Corn chips
Cheddar cheese, shredded
Avocado, diced
Green onion, diced
Tomato
Hot sauce

Place beans, roast, water, onion, garlic, seasonings, chilies and pimentos in heavy kettle or Dutch oven. Cover and simmer on top of range about 5 hours or until roast is fork tender.

Remove roast and break up with fork. Return meat to pot. Cook chalupa uncovered about 1/2 hour. Serve over corn chips. Pass condiments for toppings. Serves 10-12.