Chalupa Dinner Bowl

Chalupa Dinner Bowl
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  • 1 (3 1/2-pound) bone-in pork loin roast
  • 2 (4-ounce) cans chopped green chiles
  • Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
  • 1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
  • 8 taco salad shells
  • 1 (32-ounce) box chicken broth
  • 2 garlic cloves, chopped
  • + 6 more ingredients
    • 1 teaspoon ground cumin
    • 2 teaspoons salt
    • 1 tablespoon chili powder
    • 1 small head iceberg lettuce, shredded
    • 1 teaspoon dried oregano
    • 1 pound dried pinto beans

Rinse and sort beans according to package directions. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. 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...

View full recipe at My Recipes


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