Ingredients:
16-oz. pkg. dried pinto beans
3-lb. pork loin roast, trimmed
7 c. water
4-oz. can chopped green chiles
1/2 c. onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1 T. salt
1 t. dried oregano

Method:
Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes,

shredded lettuce
Cover beans with water in a large soup pot; soak overnight. Drain.

Add beans and remaining ingredients except garnish to a slow cooker.

Cover and cook on low setting for 9 hours. Remove meat, discarding bones; return to slow cooker.

Cook, uncovered, for 30 minutes, until thickened. Serve over corn chips; garnish as desired. Makes 10 servings.

Pintos and Pork Over Corn Chips