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How To make Chalupas with Chipotle Chiles

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Ingredients
3
pound
pork, loin roast
1
teaspoon
salt
1

pepper, to taste
3
each
garlic, cloves, sliced
16
oz
beans, pinto, dried, soaked several hours
1
teaspoon
oregano
1
teaspoon
cumin, ground
1
tablespoon
chili powder
7
oz
chiles, green, canned, drained, chopped
2-3
each
chipotle peppers, en adobo, minced

Directions:
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.
Cook, covered, on Low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add a can of diced tomatoes or rotel to leftovers and serve over rice.

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