Pork Roast el Mexico

1 (4 or 5 pound) pork roast
1 pound pinto beans
4 tablespoons chili powder
1/2 teaspoon ground cumin
1 package taco seasoning
2 cans tomatoes and chiles
4 to 4 1/2 cups water
Corn chips
Onion slices
Cheddar cheese, shredded

Combine all ingredients except corn chips, onion and cheese in crockpot, and cook on LOW for 12 hours or overnight. Remove grease and bones.

To serve, put corn chips on plate. Cover with pork mixture, slices of onion rings and cheese on top.