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1 \u00bd lb ground beef (or pork, chicken, turkey)<\/span><\/p>\n 1 \u00bd cup green chilies (jalape\u00f1os, serranos, poblanos, anaheim, etc.)<\/span><\/p>\n 2 medium tomatoes<\/span><\/p>\n 1 large onion (diced)<\/span><\/p>\n 1 lb potatoes (cut into small cubes)<\/span><\/p>\n 3 Tbsp olive oil<\/span><\/p>\n 2 garlic cloves<\/span><\/p>\n \u00bd tsp cumin<\/span><\/p>\n 1 tsp pepper<\/span><\/p>\n salt<\/span><\/p>\n For Pinto Beans:<\/strong><\/p>\n 4 cups dry pinto beans<\/span><\/p>\n 12 cups water, 12 cups for stovetop version; see crock pot instructions for water amounts<\/span><\/p>\n 2 cloves garlic, peeled and smashed (or 1 tablespoon garlic powder)<\/span><\/p>\n 1 medium onion, very roughly chopped<\/span><\/p>\n 1 tablespoon sugar<\/span><\/p>\n 1 teaspoon chicken bouillon, good quality<\/span><\/p>\n 1 jalapenos, left whole, but with a slit cut on two sides<\/span><\/p>\n 1 ham bone, or ham hock<\/span><\/p>\n Salt and pepper, to taste<\/span><\/p>\n lime wedges, fresh, to garnish<\/span><\/p>\n <\/p>\n Cut chilies in half and remove seeds and veins, then cut them into strips or chop them.<\/span><\/p>\n Boil the tomatoes for 5 minutes, just enough for the skin to soften and be easy to remove.<\/span><\/p>\n Peel tomatoes and place them into a blender with garlic, cumin, and pepper.<\/span><\/p>\n Pour in a cup of water and blend until you get a light sauce. Set aside.<\/span><\/p>\n In a saut\u00e9 pan heat the oil over medium heat.<\/span><\/p>\n Add onions and chilies and cook for 5 minutes or until onions become transparent and chilies start to soften.<\/span><\/p>\n Add the ground meat and break it with the back of a spoon cooking for 5 minutes or until changes its color.<\/span><\/p>\n Pour in the tomato sauce and mix. Add water or beef stock enough to cover the meat.<\/span><\/p>\n Bring to a boil, cover the pan and allow to simmer for 10 minutes.<\/span><\/p>\n Add potatoes to the pan, mix, and cover again. Cook until tender (about 10-12 minutes).<\/span><\/p>\n Uncover the pan, adjust seasonings if needed, then let the sauce reduce to the desired consistency.<\/span><\/p>\n For Pinto Beans:<\/strong><\/p>\n Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.<\/span><\/p>\n Bring to a boil, then turn down the heat to a medium-low simmer.<\/span><\/p>\n Add the garlic, onion, sugar, chicken bouillon, jalapeno\/s, and ham bone. Bring to a boil again and then reduce the heat to medium low.<\/span><\/p>\n Simmer on medium low with the lid on but vented. (Tilted so that it\u2019s not sealed) Stir occasionally.<\/span><\/p>\n Cook for 2-3 hours. After about an hour and a half, add salt so that it can absorb into the beans as they finish cooking. I added somewhere between 2-3 teaspoons, but taste as you go. The beans will continue to absorb the salt as they finish cooking, so be cautious.<\/span><\/p>\n Continue cooking until the beans are tender. Taste them ; if the beans are still hard or chalky, keep simmering. Don\u2019t wait until the liquid has cooked off so much that they look like refried beans\u2013you want plenty of bean gravy.<\/span><\/p>\n Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).<\/span><\/p>\n Add salt and pepper to taste. Garnish with fresh limes.<\/span><\/p>\n Rinse the dry beans in a colander.* Add to a crock pot, then fill the pot with water until it reaches 2 inches above the beans. Add all the other ingredients except the salt.<\/span><\/p>\n Cook on low for 6-8 hours. Start checking at 6 hours and taste. Add the salt for the last hour of cooking.<\/span><\/p>\n Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).<\/span><\/p>\n Garnish with limes<\/span><\/p>\n Serve with Pinto Beans and warm tortillas.<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 \u00bd lb ground beef (or pork, chicken, turkey) 1 \u00bd cup green chilies (jalape\u00f1os, serranos, poblanos, anaheim, etc.) 2 medium tomatoes 1 large onion (diced) 1 lb potatoes (cut into small cubes) 3 Tbsp olive oil 2 garlic cloves \u00bd tsp cumin 1 tsp pepper salt For Pinto Beans: 4 cups dry pinto […]<\/p>\n","protected":false},"author":1,"featured_media":5401,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n
Slow cooker instructions:<\/b><\/h4>\n