1 –lb. Pinto beans, soaked over night and drained
3-lbs pork roast- as lean as possible
7 c. water
1 tbls. Minced onions
2 cloves garlic, crushed
1 tbls. Salt
2 tbls. Chili powder
1 tbls cumin
1 tsp. Oregano
1- 4oz. can Ortega green chilis
Combine all into a crock-pot and cook on low overnight covered. Uncover and
cook on high until thick.
Remove meat from bones, cut into bite size pieces (or shred) Add back into pot.
Serve on flour tortillas as burritos.