1 lb. dry pinto beans
3 lb. boneless pork butt
1 lg. onion, chopped
3 cloves garlic, minced
2 cans green chilies, diced
2 tbsp. cumin
2 tbsp. chili powder
1 tsp. oregano leaves
Salt

Clean beans and soak overnite. Cut meat in 2" chunks. Brown meat, add onion and garlic and cook until onion is limp. Stir in 6 cups water, chili powder, cumin, oregano and green chilies. Drain beans and combine all. Simmer until beans are tender. (2 1/2 - 3 hrs.) Add salt to taste.

To serve: Crumble tortilla or corn chips in bottom of soup bowls, spoon bean mixture on top. Top with shredded lettuce, sliced green onion, chopped tomatoes, sharp cheddar cheese, sour cream, prepared taco sauce mixed with fresh coreander (cilantro).