CHALUPA DINNER BOWLS
1 pound dried pinto beans
1 (3-1/2 pound) bone-in pork loin roast
2 (4.5 ounce) chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon onion powder
1 (32 ounce) container chicken broth
1 (10 ounce) can diced tomatoes with green chiles with lime juice and cilantro - If you can't find it just use a can of diced tomatoes
8 taco salad shells
shredded iceberg lettuce, shredded Monterey Jack cheese, halved cherry tomatoes, cilantro, sour cream and avocado slices
Rinse and sort beans.
Place pinto beans in a 6-quart crock pot. Add roast and next 7 ingredients. Pour chicken broth over the roast.
Cover and cook on HIGH for 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook roast, uncovered, on HIGH for 1 more hour, or until liquid is slightly thickened and beans are tender
Serve in taco salad shells and top with toppings.