Chalupas

Directions

1. 1

   Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
2. 2

   Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
3. 3

   In a 3-qt. slow cooker, combine 3-1/2 cups water, onion, chiles, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook until pork is very tender, 6-7 hours.
4. 4

   Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, until reduced to 1-1/2 cups, 15-20 minutes. Add meat and bean mixture; heat through.
5. 5

   To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.