These Ain't Your Momma's Nachos

Many Auburn fans have Gameday rituals of visiting Momma G's Deli prior or following the game (or if wise, both). Whether ordering up a Momma's Love, Turkey Delight, or Gobbler; it is not a true Momma G's experience without some delish nachos. For many of us, despite the recent franchise expansion, Momma G's nachos are not readily available. This Saturday morning while watching College Gameday, rev up your slow cooker to prepare some delectable Chalupa Nachos of your own to enjoy during the SEC Championship between LSU Tigers and the Georgia Bulldogs. War Eagle!

Chalupa Dinner Bowl Nachos
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

Preparation
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. Serve in taco shells or on tortilla chips! Enjoy!
(recipe from Southern Living 2005)