
This one was originally sent in by someone from Oklahoma and published in 2005 but you know me... recipes are GUIDES but not to be followed. 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 (3 small store bought cans)
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
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeƱo 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.
