Chalupas with Chipotle Chiles

Directions

1. 1
   Rub roast with salt and pepper.
2. 2
   Cut small slits in roast; insert garlic slices.
3. 3
   Place on rack in broiler pan.
4. 4
   Broil for 15 minutes.
5. 5
   Place roast in slow cooker.
6. 6
   Rinse pinto beans; drain.
7. 7
   Add to slow cooker.
8. 8
   Add oregano, cumin, chili powder, green chiles and enough water to cover.
9. 9
   Cook, covered, on Low for 8 or 9 hours, stirring occasionally.
10. 10
    Add the chipotles.
11. 11
    Cook, uncovered, for 1 hour longer.
12. 12
    Skim off fat; discard bones.
13. 13
    Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
14. 14
    Add a can of diced tomatoes or rotel to leftovers and serve over rice.