1 pound dry pink beans
3 pounds pork roast
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 can (4-oz.) chopped green chilies
Corn chips

Sort and rinse beans.  Put all ingredients except corn chips in dutch oven, an electric crockery 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 ½ hour 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).