1 pound dried pinto beans 1 (3-½-pound) boneless pork loin roast 2 (4.5-ounce) cans chopped green chilies 2 cloves garlic, chopped 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1 (32-ounce) container chicken broth 1 (10-ounce) can diced tomatoes and green chilies with lime juice and cilantro 8 taco salad shells 1 small head iceberg lettuce, shredded

Share: