We're having another new dish tonight: Chalupa. It's from Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone! I've already sampled it while it's been cooking (should be done in about another hour), and I think we're going to like it! It's a pork dish, with pinto beans and Mexican seasonings. The recipe calls for it to be served over lettuce, but I'm making rice and we'll have tortillas, sour cream, and salsa on the side.
3 lb. pork roast, trimmed of fat
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4-oz. can chopped green chilies
1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans (reserve soaking water) and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on High 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onions and tomatoes.