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Triple the meat = triple the flavor. Pork, chorizo, and bacon join forces for a hearty bean dish that’s cooked low n’ slow to perfection.
1 1/2-2 lb bone-in country style pork ribs, or pork steaks
Salt
Pepper
3-4 (1/2 lb) Mexican chorizo sausage links
6 Pieces sliced bacon
3 cloves garlic, minced
1 Large yellow onion, diced
2 jalapeños or serrano chiles, seeded, and minced
5 Can (15.5 oz) cans pinto beans, drained, rinsed
1 (10 oz) can diced tomatoes with chiles
1 (12 oz) bottle Mexican beer
2 Teaspoon ground cumin
1 Pinch dry oregano, preferably Mexican
chicken broth
1/2 Cup Fresh cilantro leaves, roughly chopped
hot sauce, for serving
: 180 ˚F
1 1/2-2 lb bone-in country style pork ribs, or pork steaks
As Needed Salt
As Needed Pepper
: 180 ˚F
: 325 ˚F
3-4 (1/2 lb) Mexican chorizo sausage links
6 Pieces sliced bacon
3 cloves garlic, minced
1 Large yellow onion, diced
2 jalapeños or serrano chiles, seeded, and minced
5 Can (15.5 oz) cans pinto beans, drained, rinsed
1 (10 oz) can diced tomatoes with chiles
1 (12 oz) bottle Mexican beer
2 Teaspoon ground cumin
1 Pinch dry oregano, preferably Mexican
As Needed chicken broth
: 325 ˚F
1/2 Cup Fresh cilantro leaves, roughly chopped
hot sauce, for serving