Place pork roast and dried beans in the slow cooker. Pour in broth and water. Add in onions, diced green chilies, garlic, and taco seasoning. Turn slow cooker on to low and cook for 6-8 hours. Once pork can be easily pulled apart with a fork, shred pork and stir. Remove excess liquid, if desired. This is can be served over rice, in tortillas, or in fry bread. Top with lettuce, tomatoes, radishes, sour cream, etc.

Combine all ingredients in a small bowl. Mix and set aside for ten minutes. Cover with plastic wrap. Pour a small amount of oil in cast iron pan to heat oil to 375. You will not be submerging the bread, so only a small amount is needed (about 1/2 inch). Divide dough into 8 pieces. Flatten and roll each piece into 5-6 inch circles.
The dough may be tough, but don’t worry, it will be light and flaky when fried. Poke a small hole in the middle (this helps prevent air bubbles). Place dough in oil. After a few seconds turn and cook the other side. The dough should be lightly brown. Drain and serve with beans, cheese, or taco filling.