3 lb. pork loin roast
1 lb. dry pint beans (soak overnight)
6 cloves garlic, chopped
2 tbsp. chili powder (mild)
1 tbsp. cumin
1 tsp. oregano
2 sm. cans chopped green chiles
Salt to taste

Trim fat off roast. Place all ingredients except salt in large crock pot or other pot. Cover with water to top of crock pot and simmer until meat is tender. If cooking on stove, add boiling water as needed while cooking.

Remove pork when tender and chunk up meat and discard bones. Return meat to pot, add salt now. Simmer until serving time. Serve on Frito's and top servings with grated cheese, lettuce, diced tomatoes, onions, avocados, salsa, sour cream, etc.

NOTES ABOUT CHALUPA:

Cut fat, and bone off meat and chunk up before cooking if you want to reduce fat.

Use straight pure ground chili, no mixed stuff.

This recipe is great for crock pot; put on before going to bed. Fill to rim of pot with water, turn on high and forget. In morning, shred meat off bones, add salt and cook on low until lunch or dinner. Takes no watching and smells so yummy when you come home to it.