Chalupa Dinner Bowl

1 lb. dried pinto beans
2 cloves garlic, chopped
1 (3 1/2 lb) boneless pork loin roast
2 (4.5 oz.) cans chopped green chiles
1 Tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32 oz.) container chicken broth
1 (10 oz.) can diced tomatoes and green chiles
with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded

Rinse and sort beans according to package directions; place in six-quart slow cooker. Add roast, green chilies, garlic and spices. Pour broth over roast. Cover and cook on high for eight hours. Pull roast into large pieces with two forks, stir in tomatoes. Heat for additional 10 minutes. Heat taco shells according to package directions; place shredded lettuce evenly into shells. Spoon about one cup pork-and-bean mixture into each shell, using slotted spoon. Serve with desired toppings (Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream or chopped avocado). Serves eight.

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