3 lbs. pork loin roast
2 cloves garlic, chopped
1 tsp. oregano
Fritoes
1 tbsp. cumin
1 lb. pinto beans
2 tsp. chili powder
1 can (4 oz.) green chilies, chopped
1 tsp. garlic salt

Put all ingredients in large pot. Cover with water. Cook 6 hours covered on low heat (can be prepared in a crock pot). Add water as needed. After 6 hours, remove bones from roast and shred meat. Cook with lid off for 1 hour until mixture thickens. Serve over a pile of Fritoes (or wrap in flour tortilla). Decorate like a tostada with cheese, lettuce, tomatoes and hot sauce.

Variations: Add sour cream, chopped green onions and chopped ripe olives.