3 lbs. pork ( I used a pork shoulder)
1 lb. pinto beans (dry)
6 cups water
1/2 Cup onion, chopped.
2 cloves garlic, minced.
2 Tablespoons chili powder
1 Tablespoon Cumin seeds
1 teaspoon dried oregano
1 Tablespoon salt
1 small can diced jalapenos
1/2 - 1 cup salsa of your choice
Put all ingredients in a crock pot and cook on low for 7-8 hours or until beans are soft and meat falls apart. Uncover and cook on high to thicken liquid to desired consistency. At this stage you can skim off any fat if you desire.You can also cook these ingredients in a dutch oven on the stove top for 5 or more hours.
Serve with flour or corn tortillas, shredded cheese, cilantro, diced tomatoes, shredded lettuce, green onions, limes, avocado, and salsa.
This recipe will serve 8-10 people generously.