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Ingredients
- 1 pound dried pinto beans
- 1 (3-1/2-pound) boneless pork loin roast
- 2 (4.5-ounce) cans chopped green chilies
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can Rotel
- 8 taco salad shells
- 1 small head iceberg lettuce, shredded
Preparation
Step 1
1.
Rinse and sort beans according to package directions; place in a 6-quart slow cooker.
Add roast and next 6 ingredients.
Pour chicken broth over roast.
2.
Cover and cook on HIGH setting 8 hours.
Pull roast into large pieces with 2 forks, stir in diced tomatoes.
Heat for additional 10 minutes.
3.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells.
Spoon about 1 cup pork-and-bean mixture into each shell, using a slotted spoon.
Serve with desired toppings like shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, or chopped avocado.