* 1 cup dried pinto beans
* 3-1/2 cups water
* 1/4 cup chopped onion
* 1 can (4 ounces) chopped green chilies
* 1 garlic clove, minced
* 1 tablespoon chili powder
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons ground cumin
* 1/2 teaspoon dried oregano
* 1 boneless pork shoulder butt roast (1-1/2 pounds)
* 1 package (9-1/4 ounces) corn chips
* 1/4 cup sliced green onions
* Shredded lettuce
* Shredded cheddar cheese
* Chopped fresh tomatoes
Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.