darn if I didn't get a picture of the finished dish! sorry. The onion is from Elena's garden. sooooo sweet.
1 3 1/2 lb pork roast or beef roast, or a mixture of both
2 cup dry pinto beans, or 3 cans of pinto beans
4 cloves of garlic, minced
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon cumin
1 small can diced green chilies
1 small can picante sauce ( I used homemade salsa!)
water enough to cover the roast 3/4 the way up
Put all ingredients in a dutch oven pot. olace in the oven at 350 degrees for 5 hours. Check every 2 hours for water level. add water if needed. After 5 hours, remove roast, shred and place back into the pot. stir well. Bake for another hour.
if using a crock pot, do the same thing, but cook on medium for 6 hours. if using canned beans, it will not take as long. still shred the meat and cook for another hour.
to serve: place a handful of chips on your plate. add the chalupa over the chips. top with lettuce, chopped tomatoes, grated cheese, sour cream, salsa, and chopped onions. also great in flour tortiallas and rolled up like a burrito. or tacos! yum!!!