Frijoles Borrachos with Crispy Pork

Ingredients

• 1 lb pork belly, cut into 1-inch cubes
• ½ lb chorizo, sliced into 1/2-inch rounds
• 1 can (15 oz) dried pinto beans
• 1 can (12 oz) beer (Mexican lager or pilsner)
• ½ medium onion, cut lengthwise into quarters
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Place a large heavy-bottomed pot over medium-high heat and wait 2 minutes until the bottom feels hot when you hold your hand 2 inches above it.

2. 2

   Add the pork belly cubes to the hot pot and let them sit without moving for 3 minutes until the bottoms turn dark golden brown, then stir once and cook another 2 minutes.

3. 3

   Add the chorizo slices to the pot and stir every 30 seconds for 2 minutes until the chorizo begins to release red oil and the pork is browned all over.

4. 4

   Drop the onion pieces into the pot and stir once, then cook without stirring for 2 minutes until the onion softens slightly and the kitchen smells strongly of roasted chorizo.

5. 5

   Pour the entire can of beer into the pot, then use a wooden spoon to scrape up the dark stuck-on bits from the bottom of the pot — this adds flavor.

6. 6

   Drain the beans in a strainer, rinse them under cold running water for 10 seconds, then pour them into the pot and stir once to combine.

7. 7

   Reduce heat to medium-low, cover the pot with a lid, and simmer for 25 minutes until the pork is fork-tender and the liquid has thickened to the consistency of tomato sauce.

8. 8

   Remove the lid and taste a spoonful, then add salt and pepper until it tastes savory and balanced — you should want another bite immediately.

Tools you’ll need

• large heavy-bottomed pot with lid (5-quart or larger)
• wooden spoon
• strainer
• measuring cup

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