- 1 Kg Dried Pinto Beans
- 250 g Pork Belly, 2 Smoked Ham Hocks, or 2 Smoked Pork Chops
- 4 Cloves Garlic, Whole
- 1 Large Onion, Chopped
- 6 Serrano or Chile Peppers, finely sliced (“nacho” style)
- 3 Roma Tomatoes, chopped
- 1 Tomatillo, Chopped
- 2 Tablespoons Chicken Broth Bouillon (like “Knorr Suiza”)
- 6 Slices Bacon
- 1/2 Cup Chorizo, casing removed and crumbled*
- 250 g Ham, diced
- 2 Tablespoons Cornstarch
- Salt to Taste
- 1/2 Cup Cilantro, finely chopped
*Note: You can substitute hot Italian sausage for the Chorizo if you can’t get Chorizo in your area.
Wash and soakin water overnight.
Drain, add fresh water, and bring to a boil in a large pot. Add the belly/smoked ham hocks/smoked chops and garlic. Reduce heat and simmer one hour. Remove the garlic and mash/mince it, returning it to the , if using belly or chops, remove and cut into smaller pieces and add back to the . Add onion, chile, pepper, tomatoes, tomatillo, and bouillon and simmer another 1 1/2 to 2 hours until are tender. Check at regular intervals to make sure there’s enough water.
Fry the bacon in a pan over medium heat. Add the chorizo and cook a few minutes, stirring frequently. Add the ham and cook a few more minutes.
Add the mixture to thewhen the are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the . Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.
Posted by Lindsay