Chalupas

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June 28, 2016

  • Prep: 30 mins
  • Cook: 6 hrs
  • Yields: 10 Servings

Directions

1Put all ingredients into large crock pot and cover with water. Cover and cook on low for 6 hours or so. Remove meat; de-bone and shred meat. Return meat to mixture and continue to cook, uncovered, until thick.

2Serve on crisp tostado shell topped with cheese, lettuce and tomato or as a filling for a burrito.

Ingredients

3 pounds pork loin roast

1 pound dry pinto beans

2 cloves garlic

2 tablespoons chili powder

1 tablespoon cumin powder

1 4 ounce can diced green chilis

1 tablespoon salt

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