Chalupas

3 lb Pork loin roast
1 ts Salt
Pepper; to taste
3 Cloves garlic; sliced
16 oz Dried pinto beans; soaked several hours
1 ts Oregano
1 ts Ground cumin
1 tb Chili powder
1 cn Chopped green chiles (7 ounce); drained

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

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