Chalupa Dinner Bowl

By jab120638

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 diced tomatoes and green chilies with lime juice and cilantro
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded

Preparation

Step 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. 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. 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.