Mexican Charro Beans

Begin by placing ham hocks into a large pot and submerging them in water; bring the mixture to a rolling boil. Allow it to simmer for approximately 2 hours, or until the meat is tender and falls off the bone. Remove the ham from its bones and cut it into bite-sized pieces, setting aside the bones for later use. Discard any excess fat that may have accumulated during this process.

Next, chop half of the white onion and leave the remaining half intact; set it aside for later use. In a large skillet, cook the bacon over medium-high heat, stirring occasionally until it is evenly browned. Remove the cooked bacon from the skillet and place it on paper towels to drain excess fat. Chop the cooled bacon into smaller pieces.

Transfer the cooked bacon to a small bowl, where it will be reserved for later use. In the same skillet used for cooking the bacon, heat it over medium-high heat until hot and pour the rendered fat into a separate bowl.

Using this same skillet, cook the chorizo over medium-high heat until it is browned and crumbly. Remove the cooked chorizo from the skillet and place it in a bowl with the chopped bacon, diced tomatoes, chopped onion, and jalapenos.

Add the ham chunks and bones to a large pot, followed by the pinto beans. Pour water over the top of the ingredients and bring the mixture to a boil over medium or high heat.

Meanwhile, heat the bacon grease in a separate skillet over medium heat. Add the cooked chorizo and vegetable mixture, stirring until the vegetables are soft.

Once the beans have reached a boil, add the remaining onion half and garlic. Allow it to simmer for 3-4 minutes before adding the sautéed vegetables and meat. Return the mixture to a boil, then add cilantro and chicken bouillon. Continue to boil for 15-20 minutes, or until the flavors have melded together.

Remove the bones from the pot and season with salt to taste. Serve hot, garnished with fresh cilantro if desired