• 1 3 lb pork loin roast
• 1 teaspoon salt
• pepper -- to taste
• 3 cloves garlic -- sliced
• 1 16 oz pkg dried pinto beans -- soaked several hrs
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 7 ounce can chopped green chiles -- drained
• 2 to 3 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. Delicious!

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