1 pound dried pinto beans- 3 1/2 lb bone-in pork loin roast
- 8 oz canned chopped green chiles
- 2 garlic cloves, chopped
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 32 oz chicken broth
- 10 oz can diced tomatoes & green chiles w/lime juice & cilantro
- 8 taco salad shells
- 1 small head iceberg lettuce, shredded
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 from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.
