Chalupas with Chipotle Chiles

This Mexican style pork recipe uses a pork loin roast, chile peppers, and Mexican seasonings. Easy and delicious pork roast.

• 3 to 4 pound pork loin roast
• 1 teaspoon salt
• pepper, to taste
• 3 cloves garlic, sliced
• 16 ounces dried pinto beans, soaked overnight
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 7 ounce can chopped green chiles, drained
• 2 or 3 chipotle chiles in adobo sauce, finely minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cover and cook on LOW for 8 or 9 hours, stirring occasionally.
Stir the chipotles in and cook, uncovered, for 1 hour longer. Skim off fat; discard bones.
Serve with warm flour tortillas or on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Lots of leftovers with this pork recipe. Add a can of diced tomatoes or rotel and serve over rice. Delicious!