Pintos & Pork over Corn Chips

• 1 (16 ounce) package dried pinto beans
• 1 (5 lb) pork loin roast
• 7 cups water
• 1 (4 ounce) canchopped green chilies (I use a 7-oz. can)
• 12 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon oregano
• corn chips
• sour cream
• shredded cheddar cheese
• chopped tomato
• shredded lettuce

1. The Night Before: Place rinsed beans in a large pot and cover withe water.
2. Allow to soak overnight.
3. Drain.
4. Transfer beans to cockpot.
5. Add remaining ingredients except garnishes.
6. Cover and cook on LO heat for 9 hours.
7. Remove meat from crockpot.
8. Remove bones and return meat to crockpot.
9. Cook, uncovered, for 30 minutes until thickened.
10. While meal is cooking, prepared desired garnishes, putting each into its own bowl so that guests may choose which they want.
11. (Some will choose ALL!
12. ).
13. Serve over corn chips, garnishing as desired.

pinto beans, pork loin roast, water, green chilies, onion, garlic, chili powder, ground cumin, salt, oregano, corn chips, sour cream, cheddar cheese, tomato, shredded lettuce

Taken from www.food.com/recipe/pintos-pork-over-corn-chips-512278 (may not work)