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Chalupas With Chipotle Chiles

3 lb Pork loin roast
1 ts Salt
Pepper; to taste
3 Cloves Garlic; Sliced
16 oz Dried pinto beans; soaked
1 ts Oregano
1 ts Ground cumin
1 tb Chili powder
7 oz Chopped Green chiles; canned, Drained
3 Chipotle pepper; 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. 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. Delicious!

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