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3 lb Pork loin roast, trim fat
1 lb Pinto beans
2 Garlic cloves, chopped
2 tb Chili powder
1 tb Cumin seed
1 tb Oregano
1 cn Green peeled chili peppers
3 ts Salt
Put everything into a large pot. Cover with water. Cook covered over a low heat for 6 hours. Keep adding water to cover the meat. Remove meat, and cook without the meat until thickened. Shred meat and put back into the pot.
Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes, chopped avocado, and taco sauce.
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