1 (3 lb.) pork roast (fat trimmed)
1 (16 oz.) pkg. pinto beans, soaked overnight
4-5 cloves garlic, minced
2 tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. dried oregano
2 (4 oz.) cans chopped green chilies
Black pepper to taste
5 carrots, peeled & sliced
4 stalks celery, sliced
1 can tomatoes, cut up
3 sm. zucchini, sliced

Put first 8 ingredients into a large Dutch oven. Cover with water and cook, uncovered over low heat, 3 to 4 hours, or until meat and beans are tender. Cool slightly. Remove meat from bones. Cut or shred meat into bite size pieces. Return meat to Dutch oven. Add carrots, celery, tomatoes and tomato juice. Cover and cook until vegetables are tender. In last 10 minutes of cooking, add zucchini. Serve with warm flour tortillas.