Frijoles Charros (Mexican Charro Beans)

Steps

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1. 1
   Rinse the dried pinto beans thoroughly. Transfer them to a pressure cooker with garlic cloves, half an onion, chicken bouillon, ground cumin, and black pepper. Fill with water to the max line, seal, and pressure cook on high for 55 minutes.
   ▶ ≈0:36
2. 2
   Once the beans are cooked, set them aside. Heat a Dutch oven over medium-high heat, add bacon, and cook for about 8 minutes until fully cooked. Remove excess grease and set the bacon aside.
   ▶ ≈1:24
3. 3
   Add the pork rib pieces to the same pot, season with salt, black pepper, and New Mexico chili powder. Mix well and cook for about 15 minutes until fully cooked and tender.
   ▶ ≈1:57
4. 4
   Add the chorizo, breaking it down as it cooks for 5 minutes. Then add the smoked sausage or hot dog slices and cook for another 3 minutes.
   ▶ ≈2:42
5. 5
   Add the chopped onion, bell pepper, jalapeño, and tomatoes. Mix well and cook for another 3 minutes.
   ▶ ≈2:55
6. 6
   Add the dried chile de arbol peppers, cilantro, and the cooked pork and bacon (reserving some bacon for crispiness). Mix well.
   ▶ ≈3:16
7. 7
   Remove the onion and garlic from the cooked beans. Add the beans along with their broth to the pot. Add the oregano (rubbed between hands to release its aroma) and stir well. Bring to a simmer.
   ▶ ≈3:37
8. 8
   Once the beans come to a simmer, add the chicharrones and submerge them in the broth to soften and shrink. Taste and adjust the salt as needed. Cook for a few more minutes and serve.
   ▶ ≈4:12