2 pounds of dry pinto beans (no need to soak, just rinse)

1 cup onion, chopped fine

3 cloves of garlic, minced

12 oz chopped green chilies

1 1/2 tablespoons chili powder (made it once without this, and it's good, too!)

4 pounds pork roast (with our without the bone)

1 1/2 teaspoons of oregano

1 1/2 tablespoons of salt

Cover with water and simmer until beans are tender and meat falls of bone. Remove bone, return meat to crockpot. This takes about 6-7 hours in my crockpot.

Serve over tortilla chips (unless you're Liberian, then you eat it over rice). Add any toppings that you would to tacos: salsa, sour cream, cheese, olives, guacamole, lettuce, tomatoes etc.

We ate it wrapped in a warmed tortilla with many of the above toppings.