Sent to us by Cary.
3 lb. lamb roast (can be pork or beef)
1 lb. dry pinto beans, rinsed and sorted
2 or 3 cloves garlic, chopped
1 large onion, chopped
3 tsp. chili powder
1 tsp. cumin
1 can chopped green chilies
Combine all the ingredients in a large crock pot (I put the beans in first then layer the others on top) Cover with water and cook on high for 5 hours. (If you are around the house and notice that this has started to boil pretty hard, you can lower the heat sooner) Remove the meat from the bone, tear into small pieces. You can mash the bean mixture up a bit if you like at this point. Return the meat to the crock and cook about 2 more hours on low.
Serve this over tortillas and topped with your favorites – we like lettuce, tomato, cheese, black olives and freshly chopped onion. Sour cream and salsa are good additions, too. You can roll this up taco style as well, or even serve it over tortilla chips. I usually have a side of rice of some kind. This freezes well, so I usually make a large batch and put some away.