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Chalupas With Chipotle Chiles




Source of Recipe


billk54






List of Ingredients



• 1 (3 pound) pork loin roast
  
• 1 teaspoon salt
  
• Pepper to taste
  
• 3 cloves garlic, sliced
  
• 1 (16 ounce) package dried pinto beans, soaked several hours
  
• 1 teaspoon oregano
  
• 1 teaspoon ground cumin
  
• 1 tablespoon chili powder
  
• 1 (7 ounce) can chopped green chiles, drained
  
• 2 to 3 chipotle chiles in adobo, minced
  






Instructions



1. Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover.
   
2. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avacado, salsa and sour cream. Add a can of diced tomatoes or Rotel to left overs and serve over rice.