3 lb. pork roast (trim fat)
1 lb. pinto beans, cook the night before
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. oregano, leaf
Salt

Boil pork with garlic, chili powder, cumin and oregano until done. When done, take a fork and shred chunks of pork. Add pork and juice to pinto beans, salt to taste and simmer with lid off for 1 hour. Right before serving add green chilies. Serve with flour tortillas, cheese, avocados, onion, tomato and lettuce.