Regina Moser | Pedernales EC 

This hearty meat-and-bean mixture can be served with chips, or over tostadas or a bed of field greens. Serve the condiments on the side and let guests add their favorite toppings.

3 pounds bone-in pork roast
1 can diced green chiles (4 ounces)
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon oregano
1 pound dried pinto beans, rinsed

Optional for Serving

Shredded cheese
Chopped onion
Shredded lettuce
Chopped tomato
Diced avocado
Pickled jalapeño peppers
Salsa or hot sauce

1. Place all ingredients in large pot or slow cooker and cover with water. Simmer 6 hours, covered, over low heat, adding water as needed to keep the meat and beans mostly covered.

2. When the meat is tender, separate it from the bones and discard them. Shred the pork and return to the pot. Simmer 1 additional hour, uncovered, until meat and bean mixture thickens.

3. Serve over corn chips or on tortillas or tostadas. Top with grated cheddar cheese, chopped onion, shredded lettuce, chopped tomato, diced avocado, pickled jalapeños and salsa, if desired.