Quarterback Stew

1 1/2 pounds boneless pork loin roast
1 pound dry pinto beans
6 cups water
1/2 cup onion -- chopped
2 cloves garlic -- chopped
1 tablespoon salt -- or to taste
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces diced green chiles
corn chips

Toppings:
lettuce -- shredded
onion -- chopped
tomatoes -- diced
Monterey Jack or Longhorn cheddar cheese -- shredded
sour cream
salsa

Soak the bean overnight. Rinse and drain.

Place all the stew ingredients in a slow cooker on high for two hours, then turn to low. In lieu of a slow cooker, cook covered in a large stew pot the same way----over high heat for two hours, then on a low simmer.

When the pork is tender, shred the meat and put it back in the pot. Continue cooking for a total of 8-10 hours over low heat, stirring occasionally. Uncover for the last hour prior to serving.

In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve accompanied with bowls of toppings, including shredded lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa.

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