Pochas (White beans with chorizo and pork riblets)

Time Total time: 2 to 3 hours
Yields Serves 10 to 16
Pochas (White beans with chorizo and pork riblets)
(Kirk McKoy / Los Angeles Times)

In a large stock pot, combine the beans with the chorizo, bacon, pork riblets and lamb’s tail. Add enough water to cover by 2 inches, and bring to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender, 11/2 to 21/2 hours (timing will vary depending on the age and condition of the beans). Check the water level occasionally, adding water if it is absorbed too quickly.


When the beans are almost ready, in a large sauté pan, heat the olive oil over medium-high heat. Add the onion, leek and green and red pepper, and sauté until tender and lightly colored, stirring frequently, 10 to 15 minutes. Remove from heat.


Stir the sautéed onion mixture in with the beans, along with the paprika. Taste and adjust the seasoning with 11/2 teaspoons salt, or as desired. This makes about 2 quarts of beans.

Lamb’s tails can be found at select meat markets as well as the well-stocked meat counters of some major markets; ask your butcher about availability and/or ordering information.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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