3 lbs. pork roast
1 lb. dry pinto beans
2 tsp. chopped garlic
1 can green chili peppers
Lg. bag Fritos
Shredded lettuce
2 tomatoes
3 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
3 tsp. salt
Grated Cheddar cheese
Avocado

Combine all ingredients in a 6 quart pan. Cover with water and cook on high until boiling; reduce heat and cook about 6 hours. Remove bone and tear meat into bite size pieces. Cook about 2 hours longer until thickened. This can be frozen and reheated. Serve over Fritos or corn chips. Top with grated cheese first, then shredded lettuce, diced onion, avocado, and tomatoes. Cover all with warm taco sauce.