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Chalupa

3 lb Smoked pork shoulder/butt or brisket; about
1 lb Dry Pinto beans
7 c Water
1/2 c Chopped Onion
4 Minced Garlic cloves
1 tb Salt
4 tb Good Chili powder
2 tb Cumin seed powder
2 tb Oregano or Italian spice medley
4 oz Or 1 can Green chili peppers; chopped


Put everything but the meat in a big heavy kettle and simmer for 5 hours or until the beans are done. Chop or pull the meat into bite-sized pieces and add to the kettle. Continue to simmer another hour or until the desired thickness is achieved.


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