3 lb. pork loin roast
1 tsp. ground cumin
1 tsp. salt
1 lb. pinto beans
1 tsp. oregano
2 cloves garlic, chopped
1 (7 oz.) green chilies
1 tbsp. chili powder

Put all ingredients in crock pot, cover with water. Cook overnight or until meat falls apart. Remove fat and bones and cook uncovered 1 hour. Serve on a bed of corn chips (with grated Longhorn or Monterey Jack cheese, shredded lettuce, sour cream and salsa to be added by each person).