3lb  boneless pork roast
1 can of green chilies
1lb dry pinto beans (washed and picked over)
7 cups of water
1 onion, chopped
1 garlic clove, minced
1 Tbsp salt
2 Tbsp chili powder
1 Tbsp cumin
1 tsp oregano


  1. Brown the roast in a dutch oven.
  2. Combine all the ingredients and bring to a boil.
  3. Reduce heat and simmer for 5 hrs covered.
  4. Break up the pork then leave the cover off to cook and thicken, about 1/2 hr.
  5. Pile on fritos, tomatoes, lettuces, avocado, cheese and hot sauce if desired. yum!

Crock Pot Version:

Cook on low for 4 hours.
Remove roast and pull meat apart.
Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.