Amount
Ingredient
Preparation



3
pounds
pork

loin roast



1
teaspoon
salt





1
x
pepper

to taste



3
each
garlic

cloves, sliced



16
ounces
beans

pinto, dried, soaked several hours



1
teaspoon
oregano





1
teaspoon
cumin

ground



1
tablespoon
chili powder





7
ounces
chile peppers

green, canned, drained, chopped



2-3
each
chipotle peppers

en adobo, minced

 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 slow cooker.  Rinse pinto beans; drain.  Add to slow cooker.  Add oregano, cumin, chili powder, green chiles 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 or rotel to leftovers and serve over rice