3 lbs. boneless pork roast (cooked)
1 lb. pinto beans
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. cumin seed
1 tsp. oregano
1 (4 oz.) can diced green chilies
1 tbsp. salt
Water
Corn chips
Shredded cheese
Chopped onion
Shredded lettuce
Chopped tomato
Sliced or diced avocado

Soak beans overnight or boil 2 minutes and let stand one hour. Combine pork, beans, garlic, chili powder, cumin, oregano, chilies and salt in large kettle or crockpot. Add water to cover. Bring to boil; cover and simmer about 6 hours. Break up meat and cook, uncovered, until thick for about 45 minutes. To serve: place a layer of corn chips on a plate, top with meat mixture. Garnish with cheese, onion, lettuce, tomato, and avocado. Pass hot sauce and sour cream separately. Serves 10.