3 lbs. pork roast, fat cut off
1 lb. pinto beans, soak overnight
2 garlic cloves, minced
2 tbsp. chili powder
1 tsp. oregano
1 can diced green chiles
1 tsp. ground cumin
2 tsp. salt

Put all ingredients in a large pot or crock pot. Cover with water. Cook over low heat until meat is tender. In a crock pot cook on low 10-12 hours. Serve over tortilla chips.