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1 lb Pinto beans
3 lb Pork roast
7 c Water
1/2 c Onion, chopped
2 Garlic cloves, minced
1 tb Salt
2 tb Chili powder
1 tb Cumin
1 ts Oregano
4 oz Green chili peppers, chopped (one can)
Put all ingredients in a Dutch oven, an electric slow cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
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