INGREDIENTS
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1 pound dried pinto beans
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1 (3 1/2-pound) bone-in pork loin roast
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2 (4-ounce) cans chopped green chiles
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2 garlic cloves, chopped
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1 tablespoon chili powder
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2 teaspoons salt
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 (32-ounce) box chicken broth
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1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
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8 taco salad shells
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1 small head iceberg lettuce, shredded
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Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
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