Elaine's Chaulpa

3 lb. pork roast
1 lb. pinto beans
2 cloves of garlic, chopped (or equivalent dry minced)
2 Tbsp. chili powder
1 Tbsp. ground cumin (optional, I use it)
1 small can green chilies
1 Tbsp. salt, or to taste

Put all ingredients into large crock pot. and cover with water. Cook over low heat, covered. Add water as needed. After 6 hours, remove roast, take out bones, break up meat and return to pan. Cook without lid until thick, about another hour.

Serve over corn chips, garnish with chopped onion, ripe olives, tomato, shredded lettuce, grated cheese, etc. Makes good burros too.

Add extra green chilies if you like hotter although canned green chilies are usually not hot.