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Chalupas with Chipotle Chiles


  • 1 (3 pound) pork loin roast
  • 1 teaspoon salt
  • Pepper to taste
  • 3 cloves garlic, sliced
  • 1 (16 ounce) package dried pinto beans, soaked several hours
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 (7 ounce) can chopped green chiles, drained
  • 2 to 3 chipotle peppers en adobo, minced


  1. Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan.
  2. Broil for 15 minutes.
  3. Place roast in slow cooker.
  4. Rinse pinto beans; drain. Add to slow cooker.
  5. Add oregano, cumin, chili powder, green chiles and enough water to cover.
  6. Cook, covered, on LOW for 8 or 9 hours, stirring occasionally.
  7. Add the chipotles. Cook, uncovered, for 1 hour longer.
  8. Skim off fat; discard bones.
  9. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Suggestion: Add a can of diced tomatoes or Ro*Tel to leftovers and serve over rice.

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