Frijoles Puercos/Charros & Frijoles Adobados

Frijoles Puercos is a traditional Mexican soup made with cooked pinto beans and an assortment of pork meat simmered in a spicy and flavorful broth. 

Frijoles Puercos is a hearty Mexican Soup made with pinto beans, bacon, chorizo, smoked pork chops, onion, serrano chile, garlic, and beer. Literally translated, Frijoles Puercos means dirty beans, but puerco is also the Spanish word for pork. This soup is made with a variety of deliciously meaty pork products like bacon, chorizo, smoked pork chops, ham, and hot dogs. That is why in our family we call this traditional Mexican soup Frijoles Puercos, while other families might know this dish as Frijoles Charros or Frijoles Rancheros.

Whatever you decide to call this dish, I'm sure you'll agree that this hearty and delicious Mexican bean chowder is perfect for when the weather starts to cool. And don't forget to serve with a crisp bolillo roll to sopear (dip) in the flavorful broth.

Frijoles Puercos/Charros


Ingredients:

• 6 oz. bacon, roughly chopped
• 6 oz. Mexican chorizo, casings removed and roughly chopped 
• 6 oz. boneless smoked pork chops, cut into bite-size pieces 
• 1 medium white onion, diced
• 2 to 4 serrano chiles, roughly chopped
• 2 garlic cloves, minced 
• 4 oz. thin-sliced deli ham, roughly chopped
• 4 oz. hot dog franks, cut in 1-inch slices 
• 4 cooked pinto beans
• 6 cups bean broth, water and/or chicken broth
• 1 can Mexican beer (I use Modelo Especial 
• Handful of fresh cilantro

Directions:
In a large soup pot or Dutch oven, fry the bacon over high heat until golden and crisp. Drain any excess bacon grease (reserving to make Refried Beans). Stir in the chorizo and boneless smoked pork chops. Saute for 5 to 7 minutes until the chorizo is cooked through. Stir in the onion, serrano chiles, and garlic; saute for 3 to 5 minutes until onion is translucent. Add the ham and hot dog franks, sauteeing for and additional 2 minutes. Finally, stir in the cooked beans, bean broth, beer, and fresh cilantro; season lightly with coarse salt. Bring soup to a boil over high heat. Cover and reduce heat to low; let simmer for about 20 minutes.

If you prefer a thinker soup, lightly mash some of the beans with a potato masher until desired consistency. To serve, ladle into bowls. Garnish with chopped red onion and fresh cilantro. Serve with warm tortillas or crisp bolillo rolls. Enjoy!

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The second bean dish I'm going to share with you is one of my kiddies' most requested side dishes. Frijoles Adobados are Peruano or pinto beans seasoned with dried ancho, guajillo, and chipotle chiles. My youngest likes to call this dish Frijoles Colorados (red beans) because of the bright red color of the adobo sauce. Frijoles Adobados are traditionally served with Carnitas, but they make for a spicy and delicious side to any dish.

Frijoles Adobados


Ingredients:

• 2 dried ancho chiles, stem removed
• 1 dried guajillo chile, stem removed
• 1 dried chipotle pepper, stem removed
• 2 cups water
• 6 oz. Mexican chorizo, casings removed
• 4 to 6 cups Frijoles de la Olla (cooked beans), drained. 

Directions:
In a small saucepan, bring the dried chilies to a boil in the 2 cups of water. Remove from heat and let cool slightly. Puree the chiles in a blender until smooth. Strain the puree back into the saucepan. Season with salt and set aside.

In a large skillet, brown the Mexican chorizo over medium-high heat until fully cooked. Add the beans and pureed chiles. Let simmer, stirring occasionally and mashing the beans the slightly with the back of a wooden spoon, for about 10 minutes. Season with salt, if necessary. Serve with warm tortillas. Enjoy!

*Note: Canned pinto beans can be used in place of the cooked beans.