Ingredients
1
bag (16 oz) dried pinto beans (2 cups), sorted, rinsed
1
bone-in pork loin roast (3 1/2 lb)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cloves garlic, finely chopped
1
tablespoon chili powder
2
teaspoons salt
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
can (10 oz) diced tomatoes with green chiles, lime juice and cilantro
1
small head iceberg lettuce, shredded
8
taco salad shells, heated as directed on box
Preparation
Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.
