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CHAPULA 
1 to 2 lbs. pinto beans
2 to 3 lbs. pork roast
5 to 6 garlic cloves
2 tbsp. cumin
2 tsp. oregano
1 lg. can diced green chilies
3 tsp. salt
2 tbsp. chili powder

Use low setting. Trim fat from roast. Put all ingredients into a crock pot in the following order: Pinto beans, pork roast, garlic cloves, cumin, oregano, green chilies, salt, and chili powder. Cover all with water and cook for 1 day. Take roast out and crumble back into crockpot. Cook for 1 more day. Watch to be sure beans don't dry out. Place mixture on Doritos or in a flour tortilla. Top with sour cream and guacamole.

Recipe originally obtained from Vickie & Renee Kohler.

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