Chalupa

1 lb. dry pinto beans, wash, sort, soak overnight in water

1 trim boneless pork butt, cut into 2" chunks, dry on paper towels and brown (small roast is fine)

1 large onion, chopped

3 cloves garlic, chopped

2 tbsp. each chili powder,  ground cumin

1 tsp. dried oregano

2 cans (4 oz. each( diced green chilis

 

6 cups water, heated

    Drain beans, add to meat and bring to boil. 

 

 Reduce heat and cook 2-1/2 - 3 hours. 

 

 Add salt to taste. 

 

 For thicker soup, cook uncovered last 30 minutes. 

 

 Place crushed tortilla chips in soup plate and cover with stew. 

 

 Shredded lettuce, thinly sliced green onions, shredded jack or

 

cheddar cheeses, chopped tomatoes, avocado and sour cream can be used for toppings.