1 lb. pinto beans
3-5 lb. pork roast
7-9 c. water
1/2 c. chopped onion
2 cloves minced garlic
1 tbsp. salt (may use less)
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can chopped green chilies

Combine all ingredients in large pot. Cover and simmer 4 to 5 hours or until roast falls apart. If too watery remove lid to let water evaporate. Serve with crisp tortilla chips, grated cheese, chopped tomato and lettuce, sour cream, salsa, guacamole. Serves 10 to 12.