Chalupas with Chipotle Chiles

• 3 pounds pork loin roast
• 1 teaspoon salt
• 1 x black pepper to taste
• 3 each garlic cloves, sliced
• 16 ounces beans pinto, dried, soaked several hours
• 1 teaspoon oregano
• 1 teaspoon cumin ground
• 1 tablespoon chili powder
• 7 ounces hot chili peppers green, canned, drained, chopped
• 2-3 each chipotle chili peppers en adobo, minced

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

pork loin roast, salt, black pepper, garlic, beans pinto, oregano, cumin ground, chili powder, hot chili peppers, chili peppers

Taken from recipeland.com/recipe/v/chalupas-chipotle-chiles-2267 (may not work)