1½ lbs. smoked ham hocks
1½ lbs. Raley's Beef chuck or round California raised USDA choice, cut into 2-inch cubes
1 (7.5- oz.) package Hormel Smoked Pork Chops, quartered
2 bay leaves
2 cups chopped onion
4 cloves garlic, minced
1 (13- oz.) package linguica, sliced
8 strips thick cut bacon, cut into 1-inch pieces
4 (15- oz.) cans black beans, rinsed and drained, divided
1/2 cup 1/4-inch pieces beef jerky
1 Large jalapeño pepper, stemmed, seeded and minced
Hot cooked white rice
Prep: 30 minutes, Cook: 3 hours, Serves: 8
2. Place on grill over low heat and cook for 2 hours or until beef and pork are tender; remove from grill. When cool enough to handle, drain liquid into a large bowl and set aside. Remove meats and coarsely shred, discarding ham hock skin and bone. Place meats back in pan.
3. Meanwhile, cook onion, garlic and linguiça in a large skillet over medium-high heat until nicely browned; add to pan. Add bacon to skillet and cook until crisp; drain and add to pan. Coarsely mash half the beans and add to pan with remaining unmashed beans, jerky and jalapeño pepper. Add enough reserved cooking liquid to cover.
4. Cook, covered, over medium heat for 1 hour more or until all meats are very tender. Serve over rice.
834 calories, 59 g protein, 38 g total fat (13 g sat.), 58 g carbohydrate, 9 g fiber, 5 g sugar, 159 mg cholesterol, 3044 mg sodium, 21 points