1 lb. pinto beans, soaked & drained
3 lb. defatted pork loin roast
7 c. water
1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. salt
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 (4 oz.) can chopped green chilies

In large heavy kettle, combine beans, pork, water, onion, garlic, salt, chili powder, cumin, oregano and chilies. Cover and simmer about 5 hours or until roast falls apart and beans are tender. Uncover and cook until desired consistency is reached. Shred pork with fork.