Southwestern Style Chalupas

In a slow cooker combine pork roast pinto beans chile peppers chili powder cumin seed oregano salt pepper and water. Cover and simmer on Low for 4 hours.

Shred meat removing any bones and fat. Cover and continue cooking for 2 to 4 more hours. Add more water if necessary.

Place corn chips on serving plates. Spoon pork mixture over chips and serve with desired toppings.