CROCKPOT WEDNESDAY

This dish would be great for a family fiesta.

PORK CHALUPAS
1 pound dried pinto beans
1(3 1/2 lb.) bone-in pork loin roast
2(4oz.) cans chopped green chiles
2 garlic cloves
1 tsp. ground cumin
1(10oz.) can diced tomatoes and green chilies with lime and cilantro
1(32oz.) box chicken broth
1 bag corn chips
TOPPINGS:
shredded Monterey Jack cheese
tomatoes
sour cream
DIRECTIONS:
Rinse and sort beans according to package directions. Place beans in the slow-cooker, then add roast and next 4 ingredients. Pour chicken broth evenly over the top of the roast. Cover and cook on HIGH for 1 hour, reduce heat to LOW, and cook an additional 9 hours. Or cover and cook on HIGH for 6 hours. Remove bones and fat from roast; pull pork into large pieces with 2 forks. Cook uncovered on HIGH for 1 more hour, or until liquid is slightly thickened. Serve over corn chips with toppings.