Recipe Source: adapted from The Slow Cooker Cookbook

INGREDIENTS

1 lb

dry pinto beans, washed and sorted

3 lb

pork roast (bone-in is okay)

5 cups

water

1/2 cup

chopped onion

2 cloves

garlic, minced

2 tsp

salt

2 tbsp

chili powder

1 tbsp

cumin

1 tsp

oregano

small can green chiles

Tortilla chips or flour tortillas

Toppings, such as cheese, sour cream, tomatoes, cilantro, etc