Chalupa Or Spanish Shredded Pork And Beans - cooking recipe

Ingredients

16 ounces dried pink beans
3 - 3 1/2 lbs boneless pork roast
1 onion, chopped
2 garlic cloves, minced
3 teaspoons salt (to taste)
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons ground oregano
7 ounces chopped green chilies

Preparation

Preheat oven to 275\u00b0F. .
Put all the ingredients into a large pot, Dutch oven or roaster.
Add 7 cups of water. Bring to a boil over high heat.
Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
Increase oven temperature to 400\u00b0F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165\u00b0F as measured by a food thermometer and until sauce thickens to desired consistency.
It will continue to thicken as it cools. Makes 6 to 8 servings.
**To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Saute onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.