Loco.

When I hear 'chalupa', I think Taco Bell. Call me crazy.

"Chalupa" (6 quart pot)

~2 lbs pork roast
~1 lb pinto beans, dried
~4 c water
~2 t minced garlic
~1 T cumin seed
~1 t oregano
~4 t hot taco sauce
~1 T salt
~1/4 t ginger
~Tortilla chips
~your favorite taco toppings (I had sour cream and shredded cheddar on hand, so I used that. I was kind of hoping the CSA would give us tomatoes or lettuce this week, but that didn't happen. Boo.)

Put pork in crock pot.
In a large bowl, mix water, garlic, cumin seed, oregano, hot sauce, salt and ginger.
Add beans to mixture.
Pour mixture over pork.
Cover and cook on low for 10 hours.
Slightly crush tortilla chips on serving plate.
Put chalupa mixture on top.
Garnish with your favorite taco toppings.

6 servings.

I did, however, serve with this with corn on the cob. (From the CSA.)

For some reason, we had 4 opened bags of tortilla chips in this house. I picked one (jalapeño flavored) and went with it. Unfortunately, they were stale. WAY stale. And I didn't know until after I'd plated everything. Other than that, it was pretty good. Although, I am wondering if the amount of salt was a typo. 1 T seemed excessive and it did was on the saltier side of things. I'm making it sound terrible, aren't I? It wasn't! I promise!