3 or 4 lb. pork loin or shoulder
1 lb. dry pinto beans
2 garlic cloves, minced
2 tbsp. chili powder
8 oz. can green chiles
1 tsp. oregano
2 tbsp. salt

Put all in Dutch oven, cover with water and lid. Simmer for 6 hours, adding water, if needed. Uncover, shred meat, remove any bones, return to simmer uncovered for 1 hour.

Serve with shredded lettuce, chopped tomato, shredded cheese, chopped onion, Fritos (preferably the larger ones), taco sauce or salsa, sour cream.