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Chalupas with Chipotle Chiles

1 (3 pound) pork loin roast
1 teaspoon salt
Pepper to taste
3 cloves garlic, sliced
1 (16 ounce) package dried pinto beans, soaked several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 (7 ounce) can chopped green chiles, drained
2 to 3 chipotle peppers en adobo, minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in crock pot. Rinse pinto beans; drain. Add to crock pot. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on LOW for 8 or 9 hours, stirring occasionally.

Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones.

Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Suggestion: Add a can of diced tomatoes or Ro-Tel to leftovers and serve over rice.