This is a recipe that cooks for several hours so start it earlier in the day. You can enjoy a few meals during your week with the yield from this recipe.
1 lb. pinto beans
3 lbs. boneless pork
6 cups water
1/2 cup onion, chopped
2 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon cumin seeds
1 teaspoon dried oregano
1 Tablespoon salt
1- 4 oz. can of diced jalapenos (if you like a little heat) or…
1- 6 oz. can of diced green chilies
1/2 – 1 cup Pace Picante sauce (or any brand of Mexican sauce/salsa available in your area)
Put all ingredients in dutch oven or crock pot. Cover and simmer about 5 hours or until roast falls apart and the beans are soft. Uncover shred the meat and cook to thicken to desired consistency. If using a crock pot cook on low for 8-9 hours. Check after 5 hours to make sure the beans haven’t absorbed all the liquid. Add 1 cup water at a time if you need to. After the meat is cooked and beans are soft shred the pork.
Enjoy this meat with corn or flour tortillas and with toppings of your choice. This would also work well wrapped in a small flour tortilla and deep fried. I’ve seen Chalupas on Mexican Restaurant menus served in this deep fried form.