Mexican Pork Stew

If I've already posted this recipe, someone please tell me, and I'll delete it :-)

4 lb boneless pork roast, cut into bite size chunks
64 oz bottle of picante sauce

Dump into a crock pot and turn on low all day. If meat is frozen, turn on high.

In second crockpot, put 6 cups of dried pinto beans. Fill with water. Turn on high.

At dinner time, drain the beans, stir them into the meat/salsa mix. (Today I needed to add a little more water to the mix. Also, I usually use "medium" spice picante sauce, but today, to please the young ones, I used mild.

Serve with grated cheese and sour cream. I also baked cornbread. And to extend the meal, 'cause we have a few more visitors than I had planned for, I pulled out a couple bags of tortilla chips. A salad would've rounded out the meal perfectly!