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1 lb Dry pink beans
3 lb Pork roast
1/2 c Chopped onion
2 Cloves garlic, minced
1 T Salt
2 T Chili powder
1 T Cumin
1 ts Oregano
1 cn (4-oz.) chopped green chilies
Sort and rinse beans. Put all ingredients except corn chips in dutch oven, an electric slow cooker or heavy kettle. Add 7 cups water. Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about 1/2 hours to desired thickness. Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce).
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