Pork And Pinto Beans

• 1 pound dried pinto beans
• 1 boneless pork loin roast (3 to 4 pounds), halved
• 1 can (14-1/2 ounces) stewed tomatoes
• 5 medium carrots, chopped
• 4 celery ribs, chopped
• 1-1/2 cups water
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons chili powder
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Dash pepper
• 2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
• Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
3. Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice.

pinto beans, pork loin, tomatoes, carrots, celery, water, green chilies, chili powder, garlic, ground cumin, oregano, pepper, corn tortilla chips, green onions

Taken from www.tasteofhome.com/recipes/pork-and-pinto-beans/ (may not work)