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In A Slow Cooker, Combine Pork Roast, Pinto Beans, Chile Peppers, Chili Powder, Cumin Seed, Oregano, Salt, Pepper, And Water. Cover, And Simmer On Low For 4 Hours. Shred Meat, Removing Any Bones And Fat. Cover, And Continue Cooking For 2 To 4 More Hours. Add More Water If Necessary. Place Corn Chips On Serving Plates. Spoon Pork Mixture Over Chips, And Serve With Desired Toppings.
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