- 1 lb pinto beans
- 8 cups water
- 12 garlic cloves
- 2 knorr caldo de pollo cubes
- 4 tsp salt
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1 medium white onion
- 1-2 jalapeños sliced
- .71 lbs salted pork (thick slicked)
- 12 oz negra modelo
Slice and sear .71 lbs salted pork (skin removed). Slice thick and sear in 1 tbsp olive oil. Remove seared pork belly. Add in diced onions & sautee. After onions are satueed add in diced garlic (smashed with salt). Add in cumin & corainder plus bouillon. Cook. Add in 2 sliced jalapeños. Cook. Deglaze with 12 oz negro modelo. Boil. Add in beans. 8 cups of water. Slice pork thing (think bacon) and add back in with fat drippings. Simmer with lid on for 4 hours.