from the kitchen of Laurie
1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis
Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.
* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!
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