Found this on the SOAR website, made it for supper tonight, added some heat with chopped jalapeno relish and sour cream as a garnish for those of us that like it hotter than the rest of the family. The next time we make it I think I will cube the pork instead of leaving it whole. Made it in the crockpot. CHALUPA > >Recipe By : >Serving Size : 8 Preparation Time :0:00 >Categories : Mexican Crockpot > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1 pound Pinto beans (soaked) > 3 pounds Pork roast > 7 cups Water > 1/2 cup Onion -- chopped > 2 Garlic cloves -- minced > 1 tablespoon Salt > 2 tablespoons Chili powder > 1 tablespoon Cumin > 1 teaspoon Oregano > 4 ounces Green chili peppers -- chopped (one can) > >Put all ingredients in a dutch oven, an electric crockery cooker, or a >heavy kettle. Cover and simmer about 5 hours, or until the roast falls >apart and the beans are done. Uncover and cook about 1/2 hour, until the >desired thickness is achieved. Nels in ND