Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	516.09 Kcal (2161 kJ)
Calories from fat	231.29 Kcal
		% Daily Value*
Total Fat	25.7g	40%
Cholesterol	118.25mg	39%
Sodium	1128.41mg	47%
Potassium	1115.68mg	24%
Total Carbs	30.82g	10%
Sugars	7.99g	32%
Dietary Fiber	4.84g	19%
Protein	42.02g	84%
Vitamin C	20.9mg	35%
Iron	2.8mg	15%
Calcium	301.1mg	30%

Amount Per 100 g
Calories	90.52 Kcal (379 kJ)
Calories from fat	40.57 Kcal
		% Daily Value*
Total Fat	4.51g	40%
Cholesterol	20.74mg	39%
Sodium	197.91mg	47%
Potassium	195.68mg	24%
Total Carbs	5.41g	10%
Sugars	1.4g	32%
Dietary Fiber	0.85g	19%
Protein	7.37g	84%
Vitamin C	3.7mg	35%
Iron	0.5mg	15%
Calcium	52.8mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.