Chalupa Grande

1 pound dry pinto beans
1 pork roast (3 pounds), fat trimmed
7 cups water
1/2 cup chopped onion
2 garlic cloves, minced
2-3 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon dried oregano
1 can (4 oz) chopped green chilies
Fritos
Shredded cheddar cheese
Diced avocado
Diced tomatoes
Chopped green onions
Salsa

Place first 10 ingredients in a large kettle. (Beans do not need to be soaked, but you should rinse them and make sure there aren't any rocks/dirt.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings. Yield: 10-12 servings.

Marcia noted that she uses beef instead of pork. That would probably be just as yummy! Also as we were eating today we thought that we could use the meat/bean mixture over rice or even lettuce.

Recipe found in The Best of Country Cooking, Second Edition by Taste of Home Books.