5 to 8 lb. pork loin
1 lb. pinto beans
1 (23 oz.) can green chilis
4 tbsp. hot chili powder
4 pods garlic
4 tbsp. cumin
2 tbsp. salt
Enough water to cover.

Put all of the above in covered roaster pan. Cook at 250 degrees, but a little higher to start. Cook overnight. Stir and remove bones. Cool and remove fat. Cook additional 2 to 4 hours more until meat shreds. Add water as necessary or if too much water, cook uncovered for a bit. Beef or a mixture of beef and pork can be used. You can use garlic from jars of chopped garlic instead of pods. This is served in bowl on top of fritos or tortilla chips. Condiments are grated cheese, chopped lettuce, guacamole, chopped black olives, chopped tomatoes, salsa, sour cream, chopped green onions and fritos or tortilla chips. You can also wrap in a flour tortilla.