Chalupas

Rinse the pinto beans under cold water and sort through them to remove any debris or damaged beans. Place beans in a large pot and cover with water to soak for at least 1 hour or overnight to soften them.

Drain and rinse the soaked beans. Add fresh water (approximately 4 cups) to the pot with beans and bring to a boil over high heat. Reduce heat to medium-low and simmer until beans are tender, about 1.5 to 2 hours.

While beans cook, cut the pork roast into large chunks (approximately 3-4 inches). In a separate large pot or Dutch oven, place the pork chunks and add water (about 7 cups total), salt, and minced garlic.

Bring the pork to a boil over high heat, then reduce heat to medium-low and simmer covered for about 1.5 to 2 hours, until the pork is very tender and easily shreds with a fork.

Once the pork is tender, remove from heat and allow to cool slightly. Using two forks, shred the cooked pork into bite-sized pieces directly in the broth.

In a small bowl, combine the chili powder, cumin, and oregano. Add the chopped green chile peppers and mix well to create a spice blend.

Add the spice and chile blend to the shredded pork and broth, stirring thoroughly to distribute the seasonings evenly throughout.

In a separate skillet, sauté the chopped onion over medium heat for 3-4 minutes until softened and fragrant. Add the cooked onion to the pork mixture and stir to combine.

Drain the cooked beans and reserve some of the cooking liquid. Add the drained beans to the pork mixture, stirring well to combine all ingredients. If the mixture seems too thick, add reserved bean cooking liquid a little at a time until desired consistency is reached.

Simmer the chalupa mixture over medium heat for an additional 15-20 minutes, allowing flavors to meld together. Taste and adjust seasonings as needed with additional salt or chili powder if desired.