Chalupa Dinner Bowl

From Southern Living.

• Ready In: 7 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb dried pinto bean
• 1 (3 1/2lb)  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

Directions

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.