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Chalupas with Chipotle Chiles
| Ingredients | |||
| 3 | pound | pork, loin roast | |
| 1 | teaspoon | salt | |
| 1 | pepper, to taste | ||
| 3 | each | garlic, cloves, sliced | |
| 16 | oz | beans, pinto, dried, soaked several hours | |
| 1 | teaspoon | oregano | |
| 1 | teaspoon | cumin, ground | |
| 1 | tablespoon | chili powder | |
| 7 | oz | chiles, green, canned, drained, chopped | |
| 2-3 | each | chipotle peppers, en adobo, minced | |
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 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. Add a can of diced tomatoes or rotel to leftovers and serve over rice. | |||
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