3 lb. pork roast
1 1/2 lb. pinto beans
2 cloves garlic
Onion salt, to taste
1 tbsp. cumin powder
1 can diced green chilies

Cook pork with onions, garlic, salt, and water all night in crock pot. Soak beans overnight. In morning, take out meat. Add beans and cook 1 hour. Add cumin and chilies to broth. Cook several hours. Add shredded pork and cook until heated through.

Serve with corn chips or tortilla chips, shredded lettuce, grated cheese, chopped black olives, diced tomatoes, chopped green onions, avocado (optional), sour cream and Picante sauce. Serves 8-10.