Recipes: Hot Chalupa Dinner Bowl

Hot Chalupa Dinner Bowl

Ingredients
8 taco shells.
1 head of iceberg lettuce, small.
8 oz of green chilies.
3 1/2 lb of single piece loin roast without bone.
2 cloves of garlic
2 tsp of salt.
1 tsp of oregano.
1 tsp of ground cumin.
32oz chicken broth
1 tbsp of chili powder.
1 can of diced tomatoes with lime
juice, cilantro and chilies
1 lb of dried pinto beans

Directions
1. Place the beans, roast, chilies, garlic, cumin, oregano chili powder and the salt in a slow cooker and add the chicken broth over the lot so that it covers it.
2. Cover the slow cooker and set to high for 1 hr and then reduce to low and cook for 9 hrs.
3. Remove the bones and the fat from the roast and add the tomatoes and the green chilies to it.
4. Without covering the cooker, cook it on high for an hour, till the broth is slightly thickened.
5. Warm the taco shells and place the lettuce inside.
6. Spoon out the roast and bean mixture into each shell.
7. Add cheese, diced jalapeno, sliced tomatoes, avocados or even sour cream to the top of the filling to taste.