Crockpot Chalupas

If you like Mexican food, try this one for crockpot chalupas.

Crockpot Chalupas

1 3-lb pork loin roast
1 tsp salt
Pepper to taste
3 cloves garlic, sliced
1 16-oz pkg dried pinto beans, soaked overnight
1 tsp oregano
1 tsp ground cumin
1 Tbs chili powder
1 7-oz can chopped green chiles, drained
2 to 3 chipotle peppers, 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 and 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. Delicious.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com