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
0 Out of 5 from
0 reviews
You can add this Chalupa Dinner Bowl recipe to your own private DesktopCookbook.