Ingredients:

1 (3 pound) pork loin roast
1 teaspoon salt
Pepper to taste
3 cloves garlic, sliced
1 (16 ounce) package dried pinto beans, soaked several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 (7 ounce) can chopped green chilies, drained
2 to 3 chipotle peppers en adobo, minced

Methods:

Rub roast with salt and pepper.Cut small slits in roast insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes.Place roast in Crockpot.Rinse pinto beans drain. Add to Crockpot.Add oregano, cumin,chili powder,green chilies and enough water to cover. Cook covered on LOW for 8 or 9 hours, stirring occasionally.Add the chipotles. Cook, uncovered, for 1 hour longer.Skim off fat discard bones. Serve on a bed of corn chips with shredded cheese chopped green onions,tomatoes,cucumbers, lettuce,avocado,salsa and sour cream.Add a can of diced tomatoes and serve over rice.