Chulupa



	Chulupa main dish, meats, mexican 3 lb pork loin roast, trim fat 1 lb pinto beans 2 garlic cloves, chopped 2 tablespoon chili powder 1 tablespoon cumin seed 1 tablespoon oregano 1 can green peeled chili peppers 3 teaspoon salt Put everything into a large pot. Cover with water. Cook covered over a low heat for 6 hours. Keep adding water to cover the meat. Remove meat, and cook without the meat until thickened. Shred meat and put back into the pot. Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes, chopped avocado, and taco sauce. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl