3 lb. pork roast, trim fat
1 lb. pinto beans, soak overnight
2 tsp. chopped garlic
3 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 can diced green chilies
3 tsp. salt

Combine all ingredients and cover with water. Cook slowly until meat is falling apart. Serve over corn or tortilla chips. Top with lettuce, tomato, onion, cheese, black olives and sour cream.