Bean Chalupa (Lesli Goodman)

1 lb dry pinto beans (approx. 2 1/2 cups)

3 lbs pork roast

7 cups water

1/2 cup onion, minced

2 cloves garlic, minced

1 Tbsp salt

2 Tbsp chili powder

1 Tbsp cumin

1 tsp oregano

4 oz green chilies

Place all ingredients in a large heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast is fork tender. Remove roast and break up with fork. Return meat to pot, discarding bones and fat. Simmer, uncovered, until thick, about 1/2 hour. Serve over chips. Top with grated cheese, shredded lettuce, diced tomatoes and avocado, sliced green onions, olives, salsa and sour cream as desired.