Chalupa

This is dairy-free. Hooray!

2lb. pork loin roast

1 lb. pinto beans

2 cloves garlic, chopped

2 Tbl. Chili pwd.

1 Tbl. Salt

½ Tbl. ground cumin

1 tsp. oregano

1 sm. can green chilies, peeled and roasted

 

Trim fat.  Put all ingredients in large pan and cover with water—just about an inch above the beans. You won’t usually cover the roast.  Cook covered over low heat; add water as needed.  After 4-6 hours, break up roast and shred.  Cook with lid off until thick, about 1 hour.  Serve this meat mixture over a bed of Fritos or corn tortilla chips and add any of these:  grated cheese, chopped lettuce, chopped green onions, diced tomatoes, avocado, sour cream, black olives, salsa and hot sauce.

 

 

Tip: I can usually make a pork loin roast last for two meals. I used half the roast to make pulled pork sandwiches a week or two ago and then froze the other half to use for this recipe.