Southwestern Style Chalupas, Crockpot 1 (4 pound) pork roast 1 pound dried pinto beans 1 (4 ounce) can chopped green chile peppers 2 tablespoons chili powder 2 teaspoons cumin seed 1 teaspoon oregano salt and pepper to taste 4 cups water 1 (16 ounce) package corn chips In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water. Simmer on low for 4 hours. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on a serving plates. Spoon pork mixture over chips and serve with desired toppings.
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