Chalupas with Chipotle Chiles
1 3 lb pork loin roast
1 teaspoon salt
pepper -- to taste
3 cloves garlic -- sliced
1 16 oz pkg dried pinto beans -- soaked several hrs.
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 7 ounce can chopped green chiles -- drained
2 to 3 chipotle peppers -- en adobo, minced
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 1 hour longer. 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.
Submitted by sooz
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