Instructions: 1. Soak the bean overnight. Rinse and drain.

2. Place all the stew ingredients in a crock pot on high for two hours, then turn to low. In lieu of a crockpot, cook covered in a large stew pot the same way-over high heat for two hours, then on a low simmer.

3. When the pork is tender, shred the meat and put it back in the pot.

Continue cooking for a total of 8-10 hours over low heat, stirring occasionally. Uncover for the last hour prior to serving.

4. In individual serving bowls, ladle the stew over a bed of bite-size corn chips. Serve accompanied with bowls of toppings, including shredded lettuce, chopped onion, diced tomatoes, shredded cheese, sour cream and salsa.

NOTES : Because the corn chips are salty, be careful not to add too much salt to the stew while it cooks. Karens Notes: I used black beans in place of pinto; salsa and sour cream bite-size baked Tostitos for the corn chips.

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