Chalupa Dinner Bowl

• 1 lb dried pinto bean
• 1 (3 1/2 lb) bone-in pork loin roast
• 2 (4 ounce) cans chopped green chilies
• 2 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (32 ounce) box chicken broth
• 1 (10 ounce) can diced tomatoes with green chilies, with lime juice and cilantro
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded
• Toppings
• shredded cheese
• sour cream
• jalapeno pepper
• tomatoes
• avocado

1. Rinse and sort beans according to package directions.
2. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
3. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
4. 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.
5. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.

pinto bean, loin roast, green chilies, garlic, chili powder, salt, oregano, ground cumin, chicken broth, tomatoes, salad shells, head iceberg lettuce, toppings, cheese, sour cream, jalapeno pepper, tomatoes, avocado

Taken from www.food.com/recipe/chalupa-dinner-bowl-150034 (may not work)