Ingredients

• 1 (4 pound) pork roast
• 1 pound dried pinto beans
• 1 (4 ounce) can chopped green chile peppers
• 2 tablespoons chili powder
• 2 teaspoons cumin seed
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 quart water
• 1 (16 ounce) package corn chips

Instructions

1. In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
2. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
3. Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.