3 lb. pork loin roast
1 lb. pinto beans
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. oregano
1 sm. can green chilies, drained
1 tbsp. salt
Frito corn chips, as needed
1/2 c. cheddar cheese, grated
1/2 c. jack cheese, grated
1/2 c. onion, chopped
1/2 c. lettuce, shredded
1/2 c. tomatoes, diced, optional
1/4 c. avocado, diced, optional
1/4 c. pitted ripe olives, optional
Salsa, to taste

Place pork, beans, garlic, chili powder, cumin, oregano, chilis and salt into a large pan and cover with water as needed. Cook covered over low heat. After 6 hours, take out bones and break up the roast. Cook with lid off until thick. Serve over bed of Fritos and add layers of cheeses, onion and lettuce on top. Also, add layers of tomato, avocado and olives if desired.

Note: Chalupa can be frozen after cooked and cooled. Variation: Wrap chalupa in flour tortillas for yummy burros.