Recipe - Chalupas With Chipotle Chiles

3 pound Pork loin roast
1 teaspoon Salt
Pepper; to taste
3 Cloves Garlic; Sliced
16 ounce Dried pinto beans; soaked
1 teaspoon Oregano
1 teaspoon Ground cumin
1 tablespoon Chili powder
7 ounce Chopped Green chiles;
canned, Drained
3 Chipotle pepper; 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 minced tomatoes or Rotel to leftovers and serve over rice.
Delicious!

Recipe by: Taste of the South website by Diana Rattray

Posted to recipeludigest Volume 01 Number 649 by Rodeo46898@aol.com on Jan
31, 1998