Beans with beef, chipotles, and epazote (Frijoles charros de Nuevo Leon) from The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites by Deborah Schneider

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Notes about this recipe

  • LouiseStaley on March 14, 2013

    This has become my go-to "chile con carne". I've made it in the slow cooker and just as successfully in the pressure cooker. The addition of the pork hock delivers bags of flavour. Following Heston Blumenthal I add a few star anise to intensify the beefy flavour. It makes a lot and freezes well.

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