Chalupas with Chipotle Chiles
A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!
Yield
8 servingsPrep
30 minCook
9 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
loin roast |
|
| 1 | teaspoon | salt |
|
| 1 | x |
black pepper
to taste |
*
|
| 3 | each |
garlic
cloves, sliced |
|
| 16 | ounces |
beans
pinto, dried, soaked several hours |
|
| 1 | teaspoon | oregano |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | tablespoon | chili powder |
|
| 7 | ounces |
hot chili peppers
green, canned, drained, chopped |
|
| 2-3 | each |
chipotle chili peppers
en adobo, minced |
*
|
Trans-fat Free, Good source of fiber
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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