Taco/Burrito/Nacho Meat

from the kitchen of Michelle & Christine

1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies

Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.

Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream