3 lbs. boneless pork roast or 3 chickens
1 1/2 lbs. dry pinto beans, soak overnight
1 (7 oz.) can green chiles, whole
2 cloves garlic
2 tbsp. chili powder
1 tbsp. oregano
1 tbsp. salt
2 tbsp. cumin

In large roaster use all ingredients above, cover with water and cook at 225 degrees for 10 hours. Use chicken broth for part water if using chicken instead of pork. Serves 25. For 50 using 6 whole chickens (double ingredients) you may cook day before, debone, save broth, shred chicken, add to beans and cook last 4 hours at 200 degrees. Serve buffet style in this order: bowls, Fritos (regular size), Chalupa, shredded lettuce, green onions chopped, shredded cheese, ripe olives, chopped tomatoes, sour cream, taco sauce and guacamole.