It’s the time of year that Joey’s bowling team comes for their end-of-season cookout at our house.
That means Joey throws something on the grill or smoker, and I figure out some tasty sides and desserts to make them all happy.
The guys are always gracious enough to put up with new experiments from me every year, and when Joey decided he was going to do pulled pork tacos this year, I knew I had a bean dip that needed to be made.
It’s one of those recipes that is absolutely terrible for you, so you only make it when you can spread it out amongst a ton of people and spare yourself the leftovers.
This comes from creator Arnie “ArnieTex” Segovia. He has a cookbook out, and he makes his own seasonings, so you can buy his if you don’t want to measure out what I have below. You can find the video where he make it at https://www.youtube.com/watch?v=18tlP5AM5YQ. I added chicken broth, sussed out the seasonings and added extra chipotle peppers to my version below.
Frijoles Puercos
Ingredients
- 2 cups dry pinto beans rinsed
- 7 cups chicken stock or broth
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 ounces chorizo divided
- 4 ounces salt pork diced
- 2 strips bacon diced
- 1 hot dog diced
- 6 to 8 pork rinds broken into smaller pieces
- 1 small white or yellow onion roughly chopped
- 2 Roma tomatoes roughly chopped
- 2 fresh jalapenos roughly chopped
- 7 ounces chipotle peppers in adobo sauce
- 3 ounces pickled jalapenos
- 8 ounces Monterrey jack cheese freshly shredded
Instructions
- Add the beans, chicken stock, garlic powder, cumin, chili powder, oregano, salt and pepper to a large crockpot, and stir to combine.
- Turn the heat on high and let cook for about 30 minutes.
- Once the stock is heated through, add four ounces of the chorizo and all of the salt pork, bacon, hot dog and pork rinds to the crockpot, and give it another stir.
- Cover and cook for another 30 minutes.
- Add in the onion, tomatoes and fresh jalapenos and continue to cook on high for another three hours or until the beans, meat and vegetables are all cooked through.
- When the beans are almost done, add the rest of the chorizo to a skillet and saute until it is cooked through, breaking it apart as you do. Add the cooked chorizo, along with the chipotle peppers in adobo and pickled jalapenos to the crockpot and stir. Turn the crockpot to low or warm.
- Now, using an immersion blender (or a regular blender, going in batches), blend the entire mixture until it is completely smooth.
- When no more chunks remain, stir in the cheese, and keep stirring until it is completely melted. Serve with tortilla chips or along with your favorite Mexican dishes.
I was told I made a friend look at restaurant bean dip totally differently after knowing what all was in these beans. That tells you two things: one, these were definitely restaurant-quality and super delicious, and two, bean dip is decidedly not a health food.
It’s not very spicy, despite including the jalapenos and chipotle peppers, and the combination of the fattiness of the pork, along with the fresh veggies and beans is fabulous. Frijoles puercos translates to “piggy beans,” and that’s pretty much what it’s made out of and how you feel when you enjoy it.
And, thank goodness, I was able to load up leftovers and send most of the remaining bean dip off with others to be enjoyed, so Joey and I didn’t have to worry about raising our collective cholesterol through the roof.
It’s great to have friends; it’s even better when they help you eat something that’s a bit over the top.
This first appeared in print May 14, 2026.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
