Frijoles Charros con Cerdo (Smoked Pork Belly and Pinto Bean Stew)

Soak the pinto beans overnight. Drain and rinse.

In a large heavy-bottomed pot, sear the smoked pork belly bites over medium-high heat until the fat renders and the edges turn deeply golden and crispy.

Add the soaked beans to the pot, covering with water by at least two inches. Bring to a boil, then reduce to a gentle simmer. Cook for 60-90 minutes until the beans are creamy and tender.

Stir in the tomatillo salsa and season with salt. Let the mixture simmer together for 15 minutes to allow the bright acidity of the tomatillos to penetrate the smoky pork and creamy beans.

Serve in deep earthenware bowls, generously crumbled with queso fresco on top. The stew should be thick, glossy, and fragrant with the aroma of smoked pork and tangy tomatillo.