MATEO'S BORRACHO BEANS

Mateo's Borracho beans image

Provided by Matthew Peterson @pete76cj7

Number Of Ingredients 15

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2 pound(s) pinto beans, dried
1/2 pound(s) salt pork (whole not sliced)
1 pound(s) smoked ham hock(boneless)
4 - roma tomatoes
2 large yellow onions
2 - jalapenos
1/4 cup(s) cilantro
2 tablespoon(s) minced garlic
2 tablespoon(s) heb borracho bean seasoning
1 tablespoon(s) chili powder
3 tablespoon(s) knorr chicken boullion (not cubes)
1 teaspoon(s) paprika
1 tablespoon(s) cumin
1 tablespoon(s) mexican oregano
- salt & pepper to taste

Steps:

Place the beans in a large pot fill with water until it's 2 inches above the beans. Bring to a boil turn off heat and let rest with lid on for 1 hour.. Remove beans strain through a colander and return to pot.
Add water until it's 2-4 inches above the beans.
Dice onions, tomatoes, jalapeños, and cilantro.Dice medium or small(your choice) I like a little bigger chunks. Cube Salt pork into 1x1 cubes( you will spoon these out later so leave them large enough for that). The ham hocks dice into small bite size pieces.There will be large portions of skin and marbled portions. include these in the pot as large as possible. They add tons of flavor and you can fish them out later with the salt pork. The only meat you want to leave in the beans when you are done is the bite size pieces of ham hock.
Add veggies, and meat, & seasonings.Bring to a boil then immediately reduce to a low rolling simmer for 2-3 hrs. Until beans are tender.