1 lb. pinto beans, soak overnight
3 lbs. pork roast
7 c. water
1 (2 oz.) jar pimentos, diced
1/2 c. onion, chopped
2 cloves garlic, minced
1 tbsp. salt
1 (4 oz.) can green chilies, chopped
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano

Place everything in heavy Dutch oven. Cover and simmer for 5 hours until roast falls apart. Remove roast using 2 forks and place on meat platter. Break up into small pieces and return to pot. Discard bone. Cook uncovered until thick, about 30 minutes. Watch carefully as it tends to burn at this point. Serve over corn chips with any of the following on top: diced tomatoes, chopped lettuce, diced green pepper, hot peppers, shredded Cheddar cheese, taco sauce, sour cream, chopped onion. Freezes well. This is mild, not hot. If you want hot, use hot taco sauce or hot peppers on top.