Chalupa Dinner Bowl

Ingredients

• 8 ounce chiles green chopped canned
• 10 ounce canned tomatoes diced green with lime juice and cilantro canned
• 32 ounce chicken broth 
• 1 tablespoon chili powder 
• 1 pound pinto beans dried
• 2  garlic cloves chopped
• 1 teaspoon ground cumin 
• 1 small head iceberg lettuce shredded
• 1 slices toppings: monterey jack cheese shredded sour halved chopped
• 1 teaspoon oregano dried
• 3.5 pound pork loin roast bone-in
• 2 teaspoons salt 
• 8  tortilla bowls from 1 package old el flour tortilla bowls 

Equipment

• pot
• slotted spoon
• slow cooker

Directions

1. Rinse and sort beans according to package directions.
2. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients.
3. Pour chicken broth evenly over top of roast.
4. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours.
5. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
6. 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.
7. Serve with desired toppings.
8. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.