Shelly's Recipe

FRIJOLES CHARROS

Category: Beans

3 cups cooked pinto beans
Pork belly smoked ham hocks, or 2 smoked pork chops
4 cloves garlic, whole
1 large onion, chopped
6 Serrano or jalapeno chile peppers, finely sliced (nacho style)
3 Roma tomatoes, chopped
1 tomatillo, chopped
2 tablespoons chicken broth bouillon
6 slices bacon
1/2 cup chorizo, casing removed and crumbled*
1 slice ham, diced
2 tablespoons cornstarch
Salt to taste
1/2 cup cilantro, finely chopped

Wash and soak beans in water overnight.

Drain beans, add fresh water, and bring to a boil in a large pot. Add the pork belly/smoked ham hocks/smoked pork chops and garlic. Reduce heat and simmer one hour. Remove the garlic and mash/mince it, returning it to the beans, if using pork belly or pork chops, remove and cut into smaller pieces and add back to the beans. Add onion, chile, pepper, tomatoes, tomatillo, and chicken bouillon and simmer another 1 1/2 to 2 hours until beans 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 the beans when the beans are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the beans. Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.