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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Frijoles y Chorizo   
    Categories: Beans, Pork, Chilies, Herbs   
         Yield: 16 servings   
       
         1 lb Dried pinto beans   
         2    Poblano peppers   
         2    Serrano chilies   
         6 c  Water   
         1    Bay leaf   
       1/2 lb Uncooked chorizo   
         2 tb Lard   
         1 c  Chopped onion   
         2 ts Salt   
       1/4 c  Chopped fresh cilantro   
       
     Place beans in a Dutch oven; add water to cover by 2 in.   
     Bring to a boil; boil for 2 minutes. Remove from the   
     heat; cover and let stand for 1 hour.   
        
     Place peppers on a baking sheet; broil 4 in. from the   
     heat until skins blister, about 4 minutes. With tongs,   
     rotate peppers a quarter turn. Broil and rotate until   
     all sides are blistered and blackened. Immediately place   
     peppers in a bowl; cover and let stand for 15 minutes.   
     Peel off and discard charred skin. Remove stems and   
     seeds. Chop peppers.   
        
     Drain and rinse pinto beans, discarding liquid. Return   
     beans to the Dutch oven. Add 6 cups water and bay leaf;   
     bring to a boil. Reduce heat; simmer, uncovered, for   
     1-1/2 to 2 hours or until beans are tender.   
        
     Meanwhile, crumble chorizo into a skillet; cook over   
     medium heat for 6-8 minutes or until fully cooked. Drain   
     and set aside. In the same skillet, melt lard. Add onion   
     and reserved peppers; cook and stir until tender, about   
     5 minutes.   
        
     Add the chorizo, pepper mixture and salt to beans.   
     Simmer, uncovered, for 30 minutes. Discard bay leaf.   
     Just before serving, stir in cilantro.   
        
     Taste of Home Test Kitchen   
        
     Makes: 16 servings (2 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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