A tasty new take on the traditional Frijoles Borrachos, this recipe features Woodford Reserve Bourbon, spicy chorizo, & smoked ham hocks. Serve alongside Arroz Rojo & Al Pastor Tacos.
- 16 oz. Dry Pinto Beans, soak overnight
- 3 Garlic Cloves
- 1 Onion, quartered
- 2 Carrots, coarse chop
- 2 Celery Ribs, coarse chop
- 1 Jalapeño, remove stem
- 1 tbsp. Olive Oil
- 1 lb. uncooked Chorizo, remove from casing
- 4 oz. can Mild Green Chilies, chopped
- 14 oz. can Diced Tomatoes
- 1/4 c. Sofrito
- 1/4 c. Recaito
- 1 packet Sazón con Achiote (optional)
- 3 c. Pork Stock
- 3 c. Water
- 2 Bay Leaves
- 2 Smoked Ham Hocks
- ½ c. Woodford Reserve Bourbon
1. Soak the beans overnight in water; sort the beans, discarding any that did not plump up.
2. In a food processor or blender, pulse the Onion, Carrot, Celery, & Jalapeño until minced.
3. Heat Olive Oil in a 6-8 quart stockpot over medium heat. Add the uncased Chorizo, sauté for ~3 minutes, then add the pulsed vegetable mix. Continue to sauté until the onions become translucent and vegetables are fragrant, ~5 minutes.
4. Add the chopped Green Chilies & Diced Tomatoes, continue to sauté ~2 minutes.
5. Add the Sofrito, Recaito, & packet of Sazón, stir until the ingredients are well mixed, and continue to sauté for ~2 minutes.
6. Add the soaked Beans, Pork Stock, Water, Bay Leaves, & Ham Hocks.
7. Bring to a boil, then reduce heat to low, cover and simmer, cook for 1-½ hours.
8. Take out 1 cup of the cooked beans, mash them then add them back to the stockpot along with Woodford Reserve Bourbon. Mix well and continue to cook, uncovered, for 30 minutes.
9. Taste for final seasoning, adjust for taste, and serve!