2 lbs. dry pinto beans
1 lg. onion, chopped
3 cloves garlic, crushed
24 oz. can chopped chilies
1 1/2 tbsp. chili powder
3 to 4 lb. pork roast
1 1/2 tsp. oregano
1 1/2 tbsp. salt
1 1/2 tbsp. cumin

Place beans, roast and all other ingredients in heavy kettle or crock pot. Cover with water and simmer covered until beans are tender and meat falls off bone. Remove all bone and fat from meat. Return to beans and cook uncovered until thick. Serve over regular size fritos with the following side dishes: Grated cheese Chopped onion Chopped tomato Chopped olives Chopped avocado Sour cream Taco sauce