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Chalupas with Chipotle Chiles

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3 pounds pork loin roast
1 teaspoon salt
pepper to taste
3 cloves garlic sliced
1 package 16 ounce dried pinto beans soaked several hrs
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 can 7 ounce chopped green chiles drained
2 or 3 chipotle chiles en adobo, 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. Stir the chipotles in and 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.

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