Food and Recipes Recipes Chalupa Dinner Bowl This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa). By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email Photo: Charles Walton IV Prep Time: 30 mins Cook Time: 11 hrs Bake Time: 5 mins Total Time: 11 hrs 35 mins Yield: 8 servings Ingredients 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 jalapeño slices, halved grape tomatoes, sour cream, chopped avocado Directions Rinse and sort beans according to package directions. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened. Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings. Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used. Print