Chalupas with chipotle chiles

1 Servings

Ingredients

Quantity Ingredient
3 pounds Pork loin roast
1 teaspoon Salt
Pepper; to taste
3 Cloves Garlic; Sliced
16 ounces Dried pinto beans; soaked
1 teaspoon Oregano
1 teaspoon Ground cumin
1 tablespoon Chili powder
7 ounces Chopped Green chiles; canned, Drained
3 Chipotle pepper; minced
1 hour longer.

Directions

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. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Add a can of diced tomatoes or Rotel to leftovers and serve over rice.

Delicious!

Recipe by: Taste of the South website -- by Diana Rattray Posted to recipelu-digest Volume 01 Number 649 by Rodeo46898@... on Jan 31, 1998

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