Chalupa

The story goes that when we were kids mom made Chalupa "all the time!" However, none of the three of us girls ever remember having it until our adult years, and I would even venture to say, probably not until the last 5-8 years or so. Either way, Chalupa has become part of our regular menu. I haven't made it in quite some time, but it was a delicious dinner tonight!

Chalupa

1 (4 pound) pork shoulder roast (I buy the pork roasts that come 4 in a package at Costco)

1 pound dried pinto beans (I rinsed and soaked mine overnight)

2 (4 ounce) cans diced green chile peppers

2 tablespoons ground cumin

1 tablespoons dried oregano

1 tsp minced garlic

1 tsp onion powder

Salt and pepper, to taste (I don't usually measure the salt and pepper)

Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, chile peppers, and seasonings. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.

Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.

When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker.

Our family builds this up on a bed of Fritos. You could add cheese, lettuce, tomato, salsa, sour cream, olives, etc. Some people use it as a taco or burrito filling. I also think it would be good over a bed of rice - which will likely be my lunch tomorrow!

THIS RECIPE MAKES A LOT! It is great for when you have company. I usually freeze half of it for use at a later time and still have plenty to feed us for at least two dinners.