Mexican Stew

1 pork roast (3 pounds), fat trimmed
1 package (16 ounces) pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 tablespoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 carrots, peeled and sliced
4 stalks celery, sliced
1 can (14-1/2 ounces) tomatoes, cut up, liquid reserved
3 small zucchini, sliced
Flour tortillas, warmed

Put first 8 ingredients into large Dutch oven or kettle. Cover with water and cook, covered, over low heat 3 to 4 hours, or until meat and beans are tender. Cool slightly; remove meat from bones. Cut or shred meat into bite-size pieces; return meat to kettle.

Add carrots, celery, tomatoes and tomato liquid; cover and cook until vegetables are tender. In last 10 minutes of cooking, add zucchini. Serve with warmed flour tortillas. Makes 4 quarts.