Serves: 5
Total Calories: 495
In a large pot, put pork roast, pinto beans, garlic, chili powder, cumin, oregano, chopped chiles, and salt. Cover with water; cook for 6 hours or until beans are tender. Remove roast and all fat and bone. Shred meat. Put meat back in bean mixture; cook for 1 hour longer without lid to thicken. Serve over Fritos with grated cheese, shredded lettuce, onions, diced tomatoes, diced avocados, and salsa to taste. Leftover chalupa can be used for burritos, dip, or cheese crisp.
This Chalupa recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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