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Chalupa Dinner Bowl Recipe

   
 

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     Chalupa Dinner Bowl

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   30 min

Ingredients
1 lb dried pinto beans
1 3 1/2 lb bone-in pork loin roast
2 (4 oz) cans chopped green chiles
2 garlic cloves, chopped
1 T chili powder
2 t salt
1 t dried oregano
1 t ground cumin
 
32 oz container chicken broth
(10 oz) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
8 taco salad shells

Instructions
Toppings- shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce to low and cook 9 hours. Or, cover and cook on high 6 ours. Remove bones and fat from roast; pull roast into large pieces with 2 forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on high 1 more hour or until liquid is slightly thickened.
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. Serve with desired toppings
Serve this pork and bean mixture spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos with it too.


Originally Submitted
3/14/2010





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