1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion, chopped
2 Garlic cloves, minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers, chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved. This recipe may be served with corn chips and condiments including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce.