We spent the weekend painting our basement. Being at home for that long stretch of time meant the perfect day for our chalupas recipe. This recipe is more about the meat and the toppings than the shell…in this case the “shell” is Fritos chips. Slow-roasting pork roast on the stovetop with pinto beans, garlic, green chiles and spices create a wonderful slow and flexible meal, with leftovers.

Chalupa

3 lbs. pork loin roast (NOT PORK TENDERLOIN)

2 15 oz cans pinto beans, rinsed in cans

2-3 teaspoons chopped garlic

2 tablespoons chile powder

1 tablespoon ground cumin

1 teaspoon oregano

1 small can green chiles, chopped, hot or mild to your liking

salt to taste

Put all ingredients except salt in large pan and cover with water. Cook covered over low heat. Add hot water as needed. After six hours take out bones (if needed) and break up roast. Cook, uncovered another hour. Serve on a bed of Fritos. Top with shredded cheese, chopped onions, tomatoes, lettuce, avocado and salsa.