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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 07/19/2018

2 15-oz. cans pinto beans, drained and rinsed
4-oz. can chopped green chiles
4 c. water
2 T. chili powder
2 t. ground cumin
1 t. dried oregano
1 t. salt
1 t. pepper to taste
2-lb. pork shoulder roast
9-oz. pkg. multi-grain tortilla chips

Combine beans, chiles, water and spices in a large slow cooker; mix well. Add roast; cover and cook on low setting for 4 hours. Remove roast and shred, discarding any bones; return pork to slow cooker. Cover and cook on low setting for an additional 2 to 4 hours, adding more water if necessary. To serve, arrange tortilla chips on serving plates. Spoon pork mixture over chips; garnish as desired. Makes 10 servings.

Nutrition Per Serving: 364 calories, 19g total fat, 5g sat fat, 56mg cholesterol, 611mg sodium, 27g carbohydrate, 4g fiber, 21g protein