3 lb. pork loin roast
1 lb. dried pinto beans
2 cloves garlic, chopped
2 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. ground oregano
8 oz. can chopped green chiles

Place all ingredients in pot and cover with water. Cook slowly for 6- 8 hours. Shred meat. Return to pot and cook 1/2 hour. Salt to taste.

Serve as you would a taco salad: Chips or Fritos, Chalupa mixture, Cheese (grated), Onion (chopped), Lettuce (shredded), tomatoes (chopped), Avocado (chopped), Hot sauce, Sour cream.