Red Chile Pinto Beans
4 Cups Pinto Beans Dried
Ham Hock/Ham Bone (optional but delish!)
Chicken Stock - 32oz
1 Onion, diced
2 Garlic Cloves, pressed
1 Tbsp Salt
2 Tsp Cumin
1-2 Tsp FCC Hatch Red Chile Powder
Posole Seasoning - to taste (optional)
Rinse beans well.
Sort out halves or anything not a whole bean.
Soak overnight in water and cover.
Drain the next morning and put into crockpot.
Add in the ham hock/bone if desired.
Cover beans with an inch of chicken stock (may need extra water to get them fully covered).
Cook on low for 7-8hrs.
In a skillet sauté the onion and add in garlic for the last 30 seconds to sauté it as well.
Remove Ham hock from the crockpot.
Add into the crockpot of cooked beans onions, garlic, salt, cumin and Hatch Red Chile Powder to season, OR 1 Tbsp of Posole Seasoning and 1 Tsp Hatch Red Chile Powder.