Chili Verde

This is just a jumping-off point.  Chili Verde is different each time I make it.

3 cups cooked pinto beans (canned is fine; 2 cans drained)

2-3 lb. Pork roast

3-4 cups water

2 cloves garlic

1 tbs. Cumin

2 tbs. Chili powder

1 tbs. Salt

1 tsp. Oregano

1 small can green chilies, diced

1 small bottle green chili salsa

1 cup chopped onion

Juice and zest of one lime or lemon

Tomatoes (canned or fresh)

Bell peppers (red, yellow, or orange)

Banana peppers or pepperoncini or pepper rings to taste

If I have any cans of green enchilada sauce I want to use up, I'll add that too.

Put all ingredients in large slow-cooker and cook on low all day.  Take out pork roast, break up with fork and return to cooker.  Simmer a while longer if you like.  To serve, fill bowls with crushed chips, top with chili verde and garnish with any or all of the following:  shredded lettuce, chopped green onion, cheese, diced tomatoes, sliced olives, sour cream, guacamole, salsa.