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 the slow cooker on to low and cook for 6-8 hours.

Once the pork can be easily pulled apart with a fork, shred the pork and stir it in.

Remove excess liquid, if desired. This 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 into a cast-iron pan and heat it to 375°F (190°C).

You will not be submerging the bread, so only a small amount is needed (about 1/2 inch).

Divide the 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 the dough in the oil. After a few seconds, turn and cook the other side.

The dough should be lightly browned. Drain and serve with beans, cheese, or taco filling.