1 lb. pinto beans, soak overnight
2 lb. pork roast
7 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1 tbsp. salt
1 tbsp. cumin
2 tbsp. chili powder
1 tsp. oregano
7 oz. can chopped green chilis

Place beans, pork, water and rest of ingredients in a heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast pulls apart easily. Uncover and cook until thick, about 1 hour. Serve over corn chips or use as a dip. Can top with Cheddar or Monterey Jack cheese.