1 lb pinto beans, washed and soaked overnight
1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained
Drain the pinto beans and place into a slow cooker or crockpot.
Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.
When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.
Yield: 8 servings