Overnight Spicy Chalupa Bowls
- ⅔ cup dried pinto beans
- 1 lb boneless pork roast, well trimmed
- 1 poblano chile pepper, seeded and minced
- 1 clove garlic, minced
- 1½ tsp chili powder
- ¾ tsp ground cumin
- ¾ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- 3 cups chopped romaine lettuce
- ½ cup freshly shredded Cheddar cheese
- 1 tomato, seeded and chopped
- ⅓ cup lime vinaigrette
- Place beans in a 3- to 4-quart slow cooker; cover with water, and let soak overnight.
- Remove beans from cooker, reserve soaking water. Place roast in cooker.
- Add poblanos, garlic, chili powder, cumin, oregano, salt, pepper, beans, and reserved soaking water; add additional water to cover, if needed.
- Cover and cook on LOW 8 to 10 hours.
- Remove meat, and shred with 2 forks; return to cooker, and increase heat to HIGH.
- Cover and cook 1 hour. Serve pork mixture over lettuce with cheese and tomatoes.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
23 |
23 |
| Sat. Fat (g) |
7 |
7 |
| Protein (g) |
42 |
42 |
| Carb (g) |
35 |
35 |
| Fiber (g) |
9 |
9 |
