mexican charro pinto beans, frijoles charros pintos

Ingredients

• 1 1/2 pounds pinto beans sorted, cleaned, and rinsed
• 1 medium onion peeled and quarted
• 1/2 large green pepper, seeded and cut in half, do not dice
• 1 large jalapeno seeded, cored, and cut in strips
• 10 cloves fresh garlic peeled and smashed
• 3 medium fresh tomatoes chopped in small pieces
• 2 medium tomatillos shucked, rinsed and diced
• 1/2 cup diced fresh cilantro
• 2 large smoked pork shanks cut into quarters, by the butcher
• 2 large ham hocks
• 1 1/2 pounds stew beef or beef soup meat cut into bite size pieces
• 4 medium slices of salt pork or fat back, gives beans great flavor
• 1/2 pound diced ham, i use hormel diced ham to flavor beans.
• 1 large fresh poplano seeded and pepper diced
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 tablespoon apple cider vinegar
• 2 large dried bay leaves
• 1/4 teaspoon cayanne pepper (optional)
• 2 tablespoons chile powder
• 1 teaspoon ground cumin powder
• 2 small envelopes sazon goya seasoning
• 1/4 teaspoon dried red pepper flakes
• 1/4 cup good olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder