While we might not be the largest family around we are growing all the time and my children seem to eat more and more each month. I was given this little recipe from a dear older friend and I love the simplicity of it and yet how far it will stretch. Right now, it will still do two meals for my family and I normally serve one and freeze the other as this recipe works well for the freezer.
Chalupa
3lb pork roast 1 Tbsp cumin
1 lb pinto beans 1 tsp oregano
2 Tbsp chili powder 1 can green chilies
salt and pepper to taste
After the beans have been washed and soaked for at least 30 min. pour into the bottom of a large crockpot. Put roast on top of beans and add the seasonings. Add enough water to cover beans and more if needed during cooking. Cook on low for 6hrs. Remove roast and shred with a fork. Stir back into crock pot and mix with beans. Cook uncovered for the last 20 minutes to allow juices to thicken. Serve over fritos or any kind of corn chips, taco shells, or wrapped in tortillas and topped with your favorite taco toppings.
I have served this recipe for company many times due to the make ahead nature of it and I have never had anyone not LOVE it. Kids and adults alike seem to enjoy the meat's great flavor and tender texture.
Find lots more recipes for large crowds over at Raising Olives today.
