1 bag of Goya Cannelini beans or just use White Northern.
5 Country Style ribs (bone in) browned on the grill
.4 lbs smoked shank (diced) around a cup
3 Mucho Nacho (seeded and chopped)
3 NuMex 6-4 (seeded and finely chopped)
3 Lumbre (seeded and finely chopped)
1 semi large yellow onion....nearly 2 cups
2 Tbs minced garlic.
1 packet Goya sazon without the red stuff in it (optional)....its mostly MSG
1 qt of no salt added chicken stock
Water and bullion if needed to top off
Mexican oregano and white pepper to taste.
2 tsp cumin seeds and 2 heaping tsp coriander seeds (dry toasted and ground) or just add them to the sofrito
Allow the country ribs to rest until they are cool enough to dice into cubes
Soften the green chiles for a few minutes first with the cumin and coriander in olive oil
Add the onion and 2 of the chopped jalapenos. Cook until onion is translucent
Add the garlic and cook for another minute.
Add the pork and diced shanks. Cook just enough to get rid of any pink that may still be in the pork.
Add soaked beans, chicken stock, bones from the ribs.....And enough water or additional chicken stock to get the right consistency. Go on the light side and add more as needed.
Bring to a boil and then simmer for about an hour or until beans are done.
Thicken if needed or desired with whatever you prefer to use. Mashing some of the beans works well.
Gunna be awhile because the pork is cooling now I may toss in a mild hab if i feel froggy just for the aroma.
Edited by ShowMeDaSauce, 22 September 2017 - 05:24 PM.