This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Ingredients

• 2 1/2 pound pork loin roast (with bone in, for more flavor)
• 2 cups pinto beans, rinsed and picked over
• 4 large fresh tomatoes (about 2 pounds), peeled and cut up
• 6 fresh long green chiles, roasted, peeled, seeded and diced
• 2 cups chopped onions
• 1 tablespoon finely chopped garlic
• 1 tablespoon oregano
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• Salt and freshly ground pepper
• 3 or 4 cups water (to cover)

Directions

Suggested Condiments:

• 1 bag (10 1/2 ounces or about 7 cups) small corn chips
• 1 1/2 cups (about 6 ounces) grated cheddar or Colby
• 1 cup sour cream
• 2 cups salsa
• 2 cups guacamole
• 1 cup diced tomatoes
• 1 cup sliced green onions (with some green tops)
• 1 cup black olives, whole or sliced
• 1/2 head iceberg lettuce, shredded or chopped