Monday, January 12, 2009

Chalupa Bowls

I don't use my Crock Pot as often as I should (I love the feeling of knowing that dinner will be ready to go with such minimal effort!), but I do have a couple of go-to recipes for days when I want to dust it off and put it to use. This is one of those. I serve this mixture in taco bowls with lettuce, tomato, salsa, guacamole and cheese, and the next day I use the leftovers to make quesadillas or soft tacos. Yum!

Chalupa Bowls
1 lb. dried pinto beans
3-4 lb. boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel

Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.



6 comments:

Jayne said...

Yum!

Stacey said...

Sounds yummy!!

Daisymeh said...

Oh this looks good!

BEACHLUVER said...

Sounds yummy .... going to try this tonight.

Amy said...

that looks so yummy!

roxybonds said...

I've made that and its delicious! We liked it soooo much more the next day (or week) in quesadillas, yummmmm!