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Rinse beans; drain. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in large pot. Cover and let soak in a cool place overnight.) Drain and rinse beans.
In a large skillet cook bacon until crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. In the same skillet brown pork shoulder, half at a time, in hot bacon drippings. Place pork shoulder in a 5- to 6-quart slow cooker; set aside. In the same skillet cook sweet pepper, onion, and garlic about 5 minutes or until tender.
Add bacon, onion mixture, pork hocks, chile peppers, chili powder, and coriander to cooker. Stir in soaked beans and 8 cups fresh water. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Stir chopped pork hocks, chorizo, and cilantro into bean mixture.