Mexican Pot Roast - cooking recipe

Ingredients

3 lb. boneless Boston butt
1 lb. dry pinto beans
1/2 c. chopped onion
7 oz. chopped green chilies
2 garlic cloves, minced
2 Tbsp. cumin
2 Tbsp. chili powder
1 tsp. oregano
salt to taste
7 c. water

Preparation

Place all ingredients in a large pot and cook for 4 to 5 hours, stirring often.
Serve over Mexican rice or crushed Fritos.