This was a recipe I tried from our "Centsible" cookbook. I expected it to be more spicy, but it was bland to very mind if anything. I will increase the salt next time and if you want more spice I would recommend 2 cans of chilies or more chili powder or even adding a touch of Cayenne pepper. My kids at it pretty well. We did Taco's one night and over rice the next. We shared some with family and froze some for later. So as you can tell we didn't eat the 1 cup servings each that it recommends.
Chalupa-roast shredded and returned to the crock pot ready to be served.
We used it to make Burritos with all our favorite toppings-tomatoes, lettuce, cheese, etc.
We also liked it over rice.
1 lb. dried pinto beans
1 lb. Pork roast or 2 to 3 pork stakes (I used 1-pork roast that you can by in a 4 pack at Costco)
7 cups water
1/2 cup onion, chopped (I use a whole onion)
2 cloves garlic, minced
1 teaspoon salt (I personally think it needs at least 1 1/2 tsp.)
2 Tablespoons Chili powder
1 Tablespoon Cumin
1 teaspoon oregano
1 4-oz can green chilies, chopped
Put all ingredients in a dutch oven, crock-pot or heavy kettle. Cover and simmer about 5 hours or until roast falls apart and beans are done.
Uncover and cook about 1/2 hour until mixture reaches the desired thickness.
Serve with tortilla and the following toppings if desired (chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheese, taco sauce, or other hot sauce. Makes 12 servings (1 cup each)