Recipe Details

Summary

Name: Chalupas with Chipotle Chiles

Category: Beans And Grains

Ingredients and Directions

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

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.