Chalupa Dinner Bowl Nachos

By Tamipri

Ingredients

• 1 lb. dried pinto beans
• 1 (3 1/2 lb.) bone-in pork loin roast
• 2 (4.5 oz.) cans chopped green chilies
• 2 garlic cloves, chopped
• 1 Tb. chili powder
• 2 tsp. salt
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 (32 oz.) container chicken broth
• 1 (10 oz.) can diced tomatoes and green chilies with cilantro and lime
• Multigrain tortilla chips
• 1 small head iceberg lettuce, shredded
• Toppings: shredded Monterey Jack cheese, pickled jalapeno pepper slices, halved grape tomatoes, sour cream, chopped avocado

Preparation

Step 1

1. Rinse and sort beans according to package directions; place in a 6 qt. slow cooker. Add roast and next 6 ingredients. Pour chicken broth over roast.

2. cover and cook on HIGH 1 hour; reduce heat to LOW, and cook 9 hours. ( Or cover and cook on HIGH 6 hours.) Remove bones and fat from roast; shred roast into large pieces with 2 forks.

3. Stir in diced tomatoes. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

4. Place tortilla chips on individual serving plates. Top with shredded lettuce. Spoon about 1 cup pork-and-bean mixture onto each serving with a slotted spoon. Serve with desired toppings.