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 to 1 1/2 tsp. ground cumin
1 tsp. dried oregano
2 (4 oz.) cans chopped green chilies
Pepper to taste
5 carrots, peeled and sliced
4 stalks celery, sliced
1 (14 1/2 oz.) can tomatoes, cut up (liquid reserved)
3 sm. zucchini, sliced
Flour tortillas, warmed

Put first 8 ingredients into large Dutch oven or kettle. Cover with water and cook, covered, over low heat for 3-4 hours or until meat and beans are tender. Cool slightly; remove meat from bones.

Cut or shred meat into bite-sized pieces. Return meat to kettle. Add carrots, celery, tomatoes and tomato liquid; cover and cook until vegetables are tender. In last 10 minutes of cooking, add zucchini. Serve with warmed flour tortillas. Yield: 4 quarts.