Cinco de Mayo is this weekend! Are you making a Mexican themed meals? Our family likes a wide variety of foods but one that I know will go over perfectly every time, in almost way, shape or form is... Mexican influenced foods - at any time.Recipes are GUIDES but many times, not to be followed exactly. Mexican recipes are like that. Adjust to things you like or don't like. Things you have or don't have on hand (within reason of course). Originally this had a bone-in pork loin roast and less than half the flavoring it needed. I tweaked the flavors, used a boneless pork roast and although I listed the RoTel tomatoes to look for at your grocery - if you can't find it then use diced tomatoes and add your own lime and chilies accordingly. Adjust all the spices to your family's preference. Have fun with it!
Pork Chalupas in a Bowl
1 pound dried pinto beans
2 1/2 lb. boneless pork loin roast
12 oz. chopped green chiles
4 garlic cloves, chopped
2 tablespoon chili powder
4 teaspoons salt
2 teaspoon dried oregano
2 teaspoon ground cumin
1 (32-ounce) box chicken broth
2 cans (10 oz) RoTel brand style diced tomatoes with green chiles, lime juice and cilantro
8 taco salad shells (or use a Non-Stick Tortilla Shell Makers
)1 small head iceberg lettuce, shredded
Toppings: shredded Monterrey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 6-7 hours. Or, cover and cook on HIGH 5-6 hours. (Crock pots and slow cookers made since about 2000 cook much faster and on a higher heat than older crocks.) Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
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