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Submitted by: Susan Butters from Bountiful, UT
Originally shared on the web 03/18/2011

16-oz. pkg. dried pinto beans
3-lb. pork loin roast
7 c. water
4-oz. can chopped green chiles
1/2 c. onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1 T. salt
1 t. oregano
Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes,
shredded lettuce

Cover beans with water in a large soup pot; soak overnight. Drain. Add beans and remaining ingredients except garnish to a slow cooker. Cover and cook on low setting for 9 hours; remove meat from bones and return to slow cooker. Cook, uncovered, for 30 minutes until thickened. Serve over corn chips, garnished as desired. Serves 10.