SOOOOOOOO 5 stars with the suggestions from "I'm Not Stupid, I Know Tings". I used canned beans- about 6 cups of water, and cooked this in the crock pot. It was AWESOME!!! I can't wait to eat it again tomorrow! Btw, the chili powder I used was from New Mexico- chamayotogo.com- do yourself a favor and get the real thing!

This version gets 3 stars. Using the complete advise of the reviewer "I'm not stupid I know things" it receives 5 stars (thanks for the advise!) My family likes a lot of flavor in their food and the additions to the original recipe make all the difference.

Good recipe! I will definitely make it again...not often though b/c it makes a huge meal!

We thought this was pretty good, though not as spicy as I would have preferred. I used half pinto beans and half black beans, which worked well. It was very easy, and I will definitely make again. I will probably season a little more heavily and might serve wrapped in tortillas instead of on chips. Thanks!

I really wish I could give this meal 5 stars - the pork and bean mixture worked out really great for me, tender pork and well-cooked beans I use in bowls with rice and in burritos. But the "southwest" flavor is pretty non-existant. It really does not taste like anything but pork and beans, which is great but a lot of tweaking would be needed for this to have any kind of southwestern flavor. I know I'll be making this again and again (with flavor adjustments) so thank you so much for sharing!

yum yum yum!

**5 star potential** if the following changes are made (IMHO). I soaked the pinto beans overnight, then drain well. In a large pot, I added 4 lb. pork butt, 7 cups water, 1 chopped onion, 3 garlic cloves minced, 2 heaping tablespoons chili powder, 3 heaping teaspoons ground cumin, 1 heaping tablespoon SMOKED PAPRIKA (that's the secret ingredient), 1 tablespoon coarse sea salt, 1 teaspoon dried oregano & one 4 oz. can chopped green chilies. Bring it to a boil; reduce heat & simmer covered for 3 hours. Remove pork & cool enough to handle. Shred meat with fork. Return meat to pot & cook uncovered until thick, about 30 minutes. Serve it over corn chips with shredded lettuce, minced green onions, salsa, shredded monterey jack & sharp cheddar cheeses, & avocado cubes. Beautiful! The entire family loves it.

I found this in the Allrecipes Cookbook and read all the reviews online before making it. I did the following: soaked my beans overnight, added 3 TBS chili powder, 2 TBS ground cumin, several shakes of Adobo seasoning, 5 cloves garlic, 2 cans of diced green chiles and fresh ground pepper, along with my appx. 4# pork loin roast. I also added 2 chicken bouillon cubes with my 1 quart water. Cooked on low for most of the day, shredded my pork loin roast (it mostly just fell apart) then added it back to simmer until dinner. My 10 year old could not stop eating it!! My bean-hating 8 year old even loved it! Very tastey - a cross between a mexican shredded pork dish and chile. Will definitely make this again - it makes a LOT!! Great for a crowd!! I set out a myriad of accompianments to choose from - brown rice, white and wheat tortillas, tortilla chips, lettuce, tomatoes, shredded cheese, sour cream and guacomole - everyone did theirs a little bit different!!! Thanks for a great new pork (and crock pot) recipe!!!

I have made this several times and I can only say...YUM!

Excellant recipe, my family LOVES it and I serve it for large get togethers. It's a hit!

This recipe was okay. The meat is very very tender, but it just needs more seasoning! I don't like spicy things at all, but this was incredibly bland! I even added 2 chopped onions and garlic--but I think I would have doubled or tripled the spices. Next time I may try it without the beans because maybe they diluted the seasonings--a good base to work from, but definitely needs some improvement!

The whole family really liked this. I was in a "rush" so I used canned pinto beans and I cut the pork up before putting it in the crock pot. I also cooked it on high to speed things along. I added about 1/4 cup chopped onions and a teaspoon or so of garlic powder. I have two young children so I didn't add extra spices as some have suggested. Both kids really liked dinner tonight. I served the meat in home made fry bread with lettuce, tomatoes, olives, cheese, sour cream and onions. It was fantastic. A keeper for sure!

Delicious recipe! I used a 2-1/4 pound boneless pork roast, 1 29 ounce can pinto beans instead of dried (I may use 2 cans next time), 2 cans chopped chile peppers, 1 teaspoon chili powder, 1+ teaspoon cumin, 1 teaspoon oregano, 2 Tablespoons minced garlic, 1 16 ounce Mexican tomatoes, 1 8 ounce can tomato sauce & 1 large onion choppped. I omitted the water & cooked all day in the crock pot, shredding the meat after a few hours. We ate this delicious dish in bowls like chili with shredded cheese & sour cream on the side to add on top.

I also followed others suggestions. I added two cans of green chiles, garlic, and used tortillas instead of corn chips. But I used venison instead of pork. It was delicious. My husband was a little leery at first, but really loved it. I also used powdered cumin instead of seed. I will make this again. It does make enough for an army so have lots of friends over.

Pretty good, but it really needs some more seasoning. I would add more chili powder, garlic, and probably a can of mexican tomatoes, and maybe even another can of chile peppers. I don't like too much "kick", but it just needed a bit more. You might want to add some extra water, because mine was on the drier side. All in all, a good recipe!

I have been making this for over 20 years. It is much more interesting, and tasty, if you offer the following to sprinkle on top of the chips and Chalupa (in a bowl): Shredded lettuce, diced tomato, chopped onion, sliced ripe olives, guacamole and shredded cheese. Topped with salsa it's delicious.