|Pork roast||4 Pound|
|Pinto beans||4 Cup (64 tbs), sorted and washed|
|Chopped garlic||2 Clove (10 gm)|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄2 Tablespoon|
|Canned chopped green chiles||5 Ounce (1 Small Can)|
|Salt||To Taste (After Beans Tender)|
Put all ingredients together in a crockpot and cover with water.
Cook, covered, over low heat for 6 hours.
Add water as needed.
After 6 hours, take bone out (if there was one) and break meat up.
Cook one hour more, uncovered, to thicken.
Mash beans slightly if desired.
Serve over chips with cheese, tomato, onion, sour cream, guacamole and olives or roll in flour tortilla and serve as a burrito.
Burrito can also be fried and eaten with same toppings as with the chips.