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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Pork Butt, Steak Ready, Boneless, Hormel | 2 | cup | pinto | 3 | link (4\" long) | chorizo | 1 | tablespoon | olive oil, extra virgin | 1 | cup, chopped | Onion, chopped | 3 | cloves | garlic minced | 1/2 | teaspoon | Spices, ground cumin | 1/3 | cup | butter, softened | 1/2 | cup | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | Place a smoke pork hawk in a deep pan add 3 cups water. Boil for 1 hour. Add 2 cups of presoaked pinto beans (soaked overnight). Cook till the beans are soft. Place 3 Mexican chorizos on a hot pan and cook for 8 minutes. Add to the pot of beans. Add 1 tbsp olive oil, 1 cup chopped onion and 3 garlic cloves minced, Fry for 2 minutes . Add ½ tsp ground cumin and stir. Add the onion to the beans and mix. Add 1/3 cup lard to a hot pan and add the beans ½ cup cilantro. Bubble while stirring with a potato masher. In 15 minutes you are done. |
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