Chalupa
3 lb pork roast fat trimmed
10 oz pkg pinto beans soak overnight
4-5 cloves garlic minced
2 Tbl chili powder
1 tsp dried oregano
2 – 4 oz. cans chopped green chili
pepper to taste
can add
cumin 1 tsp
1 t herbes de province
2-1/2 tsp salt
5 carrots peeled and sliced
4 single stalks celery sliced
1 can 14-oz tomatoes cut up include liquid
3 small zucchini sliced
1st 4 ingred in large dutch oven. Cover with water and cook covered low 3-4 hours
until meat and beans tender
cool slightly remove meat from bones . cut or shred meat and return. Add carrots, celery, tomatoes and liquid and cover. Cook until vegetables are tender. Last 10 minutes, add zucchini. Makes about 4 qts
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