Chalupa Dinner Bowl

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Southern Living


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1 pound dried pinto beans

1 (3 1/2-pound) bone-in pork loin roast

2 (4-ounce) cans chopped green chiles

2 garlic cloves, chopped

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon ground cumin

1 (32-ounce) box chicken broth

1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro

8 taco salad shells

1 small head iceberg lettuce, shredded

Toppings: shredded Monterey Jack cheese, pickled jalapeƱo slices, halved grape tomatoes, sour cream, chopped avocado

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