Open in Cookpad AppCooking Instructions
- 1
Render your bacon to partially cooked in your pot, remove to side. Leave it chunky pieces about 2 inches long.
- 2
Quarter your onion leaving the root so it stays intact while cooking. Mince one of the quarters. Add all to bacon grease
- 3
Add jalapeno, cubenle pepper to cook couple mins
- 4
Add garlic cloves and arbol peppers, cook couple mins
- 5
Add your water and 2 of your tablespoons of chicken flavor, hold the last 2 til closer to finish.
- 6
Chop hot dog into inche pieces, add to broth. Return bacon pieces also.
- 7
Rinse cactus very well with strainer, add to pot
- 8
Add your pinto beans, you dont have to drain them.
- 9
Add the cilantro and last 2 tablespoons of chicken bullion
- 10
Last 10 - 15 mins of cooking add the Mexican pork skins
- 11
Add salt and pepper to taste at this point, you may not even need it!!!!
- 12
Enjoy!!
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