1 lb. pinto beans
3 lb. pork roast
7 c. water
1/2 c. chopped onion
2 cloves garlic
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can chopped green chiles
1 (2 oz.) jar pimientos, diced
Frito corn chips

TOPPINGS:

Shredded Cheddar cheese
Diced avocado
Sliced green onions
Diced tomatoes
Hot sauce

Place uncooked beans, roast, water, onion, garlic, seasonings, chiles and pimientos in a heavy kettle. Cover and simmer on top of the range about five hours or until roast is fork tender. Remove roast and break up with a fork. Return meat to the pot and continue to cook until mixture thickens, about 1/2 hour.

Place a handful of corn chips in a soup bowl or mug. Serve meat mixture over the chips. Garnish individually to taste. Serves 8-10.

(Great after a football game or day of Christmas shopping.)