• 2 cups dry pinto beans
• ¼ cup vegetable oil
• 2 pounds lean pork loin chops
• ½ of a large onion
• 2 garlic cloves minced
• 10 or so roasted green chile peppers:
  use NuMex for mild
  use Big Jim for medium heat
  use Sandia or Espanola for hot
• 1 large can (27½ ounces) diced tomatoes
• salt and pepper to taste
• water

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Directions for beans:

• Starting the night before, sort out the bad beans until you have approximately 2 cups.
• Soak the beans in a large pot using enough water to cover the beans by about an inch.
• The next morning, add a little more water covering the beans by about an inch again along with a little salt and the oil.
• Cook the beans over low-medium heat and over. After about one half hour, simmer on low heat, cover and stir occasionally, until beans are tender. Salt to taste.

Directions for chile:

• Roast the green chile on a grill or under the broiler, turning them to roast and blister on all sides. Once blistered, quickly place them in a freezer bag and set aside. When the bag has cooled off, peel, stem and remove some of the seeds.
• Place in a bowl with the minced garlic and salt. Mix the chiles by hand, being sure to wash your hands immediately and refrain from touching your eyes.
• Cut the pork into small, bite sized cubes and brown in a large pot with some salt and pepper.
• Add the onion and cook until almost translucent. Pour in the can of tomatoes with the liquid and add the green chile. Simmer for at least one half hour. The longer it simmers, the better the taste. Salt to taste.

Serves approximately 8