CHALUPA

Here’s a great recipe for football games and afternoons with family and friends.  This is not a true chili, but if you like chili, you'll love Chalupa. It may be made ahead and re-heated.  This recipe freezes well. 1 lb. pinto beans 3 lbs. pork roast 7 cups water 1/2 cup chopped onion 1, 4 oz. can chopped green chiles 2 cloves garlic, minced 1 tablespoon salt 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon oregano A big bag of tortilla chips! Put all ingredients except corn chips in crock-pot. Cover and simmer 5 hours or until roast falls apart and beans are tender. Uncover and cook approximately 30 minutes, or until desired thickness is achieved. Serve over tortilla chips and pass the toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, or picante sauce!

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