Title: Chalupas with Chipotle Chiles
Categories: Main, Dish
Yield: 1 Servings

3 lb Pork loin roast
1 ts Salt
Pepper; to taste
3 Cloves Garlic; Sliced
16 oz Dried pinto beans; soaked
1 ts Oregano
1 ts Ground cumin
1 tb Chili powder
7 oz 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 diced tomatoes or Rotel to leftovers and serve over rice.
Delicious!

Recipe by: Taste of the South website -- by Diana Rattray

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