3 lb. pork roast, trimmed of fat
1 lb. pinto beans or 2 c.
2 cloves garlic, chopped up
2 tsp. chili powder
1 tsp. oregano
1 can chopped green chilies
1 tsp. salt

Put all ingredients into large pan, cover with water. Cover and cook adding water if needed for 6 hours, remove and break roast, cook with lid off until thick. Serve on tostada shell.