Wash pinto beans
In large bowl, mix pinto beans, chiles, cumin seeds, salt, garlic and aregano
Place roast into a large Dutch oven
Pour bean mixture over top
Cover with water
Place lid on Dutch oven and simmer for 6 hours
Stir often
Add water when needed
Remove roast from Dutch oven and place on cutting board
Cut meat from the bone
With forks, pull pork apart
Place pork back into Dutch oven
Leave uncovered and cook an addition 1 - 1½ hours or until mix is thick
In large skillet, heat approximately 1/2 tablespoon of oil over a medium heat
Fry chalupa shells for 2 minutes (1 minute on each side)
Remove from oil and pat dry before shaping chalupa
Scoop pork into chalupa shells (or overtop of corn chips if you do not have Chalupa shells)
Spread lettuce, onion, tomatoe and cheese overtop of pork
Serve with jalapeño relish
