Chalupas

 

 

1
3 pound pork loin or butt, boneless
2
garlic cloves, minced
1
teaspoon oregano
4
teaspoons ground cumin
1
teaspoon salt
1
16 ounce can tomatoes
2
14 1/2 ounce cans chicken broth
1
onion chopped
2
7 ounce cans diced green chilies
1
pound pinto beans, rinsed
1/4
teaspoon crushed red pepper
1
cup water or more to desired consistency
Garnish: grated cheese, chopped onions, sour cream, guacamole
diced tomatoes, shredded lettuce, salsa, black olives, chips
 

 

Trim excess fat off pork.  Place all of the ingredients into a large kettle, 6 quarts, bring to a boil, and reduce heat to a simmer.  Cover and cook 3-6 hours.  Stir often and add water as needed.  Break up the pork into shredded pieces and taste for seasonings.  Serve over tostada chips and top with desired condiments.  Encourage guests to try all of the toppings, makes the dish extra special.