Crockpot Chalupas With Chipotle Chiles

Crockpot Chalupas With Chipotle Chiles
Source The Real Food for Real People Mailer on yahoogroups.com
Serving Size : 12

3 pounds Pork Roast
1 teaspoon Salt
Black Pepper -- to taste
3 cloves Garlic -- sliced
16 ounces Dried Pinto Beans -- soaked for several hours
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 tablespoon Chili Powder
7 ounces Chopped Green Chiles -- canned, drained
2 Chipotle Chiles Canned in Adobo -- minced (2 to 3)

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 crockpot.
Rinse pinto beans; drain.
Add to crockpot.

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 diced tomatoes or Rotel to leftovers and serve over rice.