Frijoles Charros

Step 1

Set a large heavy-bottomed pot or Dutch oven over medium-high heat and wait about 90 seconds until the bottom feels hot when you hold your hand 1 inch above it.

Step 2

Add 2 tablespoons of oil, then add the pork cubes in a single layer (they should not pile or overlap much; use two batches if needed).

Step 3

Cook without stirring for 4 minutes until the bottom of each cube turns deep golden-brown, almost caramelized.

Step 4

Stir the pork once, then cook for another 4 minutes until most sides have picked up a golden color.

Step 5

Push the pork to the sides of the pot and add the diced onion to the center, stirring it into the hot fat for about 30 seconds until fragrant.

Step 6

Add the minced garlic and sliced jalapeño, stirring constantly for 30 seconds until the kitchen smells strongly of garlic and pepper.

Step 7

Pour in the drained beans and 1 cup of water, then stir to combine everything evenly throughout the pot.

Step 8

Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cover partially with the lid (leave a 2-inch gap).

Step 9

Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the pork is fork-tender and the liquid has reduced by about one-third.

Step 10

Taste a spoonful and stir in salt and pepper until it tastes balanced—savory and slightly spicy, with no underseasoned flavor.

Step 11

Ladle the frijoles charros into four bowls, then scatter fresh cilantro over the top of each serving.