This is a favorite crock pot recipe of my family's. I thought it appropriate since today was Cinco de Mayo (or as I saw on a cake earlier today "Happy Drunk Day"). This is a recipe found in my ward cookbook, but I added some chopped onion for more flavor. It's so easy and yummy. We like it served over chips and you can garnish it with about anything- lettuce, cheese, avocado, guacamole, sour cream, salsa, chopped tomato, onion, or black olives. (please excuse my ugly blue crock pot. If it were to break, I wouldn't cry.)
Chalupa
4 lb pork loin roast- trimmed and boneless
3 c. dry pinto beans
2 cloves garlic
1/2 yellow onion, chopped
2 1/2 T. Chili Powder
1 T. cumin
1 tsp. oregano
1 T. salt
2 cans green chilies
Put all ingredients into a large crock pot and cover with water. Cook on high for 4 to 5 hours (or all day on low) until the beans are quite tender. Cover with more water if they seem too dry. There should be quite a bit of juice. Once cooked, shred the meat ad mix back into the beans before serving. Serve over tortilla chips and garnish as desired. Serves a bunch. (10-12?)
Notes- I just finished making the guacamole and am looking at the leftover chipotle peppers wondering what I am going to do with those and got to thinking that maybe next time I make this I will chop up a chipotle pepper and add that and some of the adobo sauce to kick it up a bit.
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