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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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From Southern Living. Ingredients:
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 |
shredded cheese |
sour cream |
jalapeno pepper |
tomato |
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.
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