Overnight Spicy Chalupa Bowls
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Ingredients
- 1 (16-oz) pkg dried pinto beans
- 4 lb boneless pork roast, well trimmed
- 3 poblano chile peppers, seeded and minced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 1 large head romaine lettuce, chopped
- 1 cup freshly shredded Cheddar cheese
- 2 tomatoes, seeded and chopped
- ¾ cup lime vinaigrette
Instructions
- Place beans in a 5- to 7-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. (Reserve 4 cups mixture for Pork and Pinto Tacos recipe.) Serve remaining pork mixture over lettuce with cheese and tomatoes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
518
|
518
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 42 | 42 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 506 | 506 |
Slow Cooker Meal Plan
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