Discada

Make the sauce: Add water in a large pot and bring it to a boil. Add salt and add the chiles anchos, roma tomatoes, garlic cloves, and onion. This should boil for 15 minutes. When it is done, add everything in a blender and about 2 cups of the same water. Reserve for later. 

Meanwhile in a very large pan on medium high heat, brown the pork for about 10 minutes, stirring frequently. We want to just sear it. Remove and set on a plate.

Toss in the chorizo, minced garlic and bacon, stirring frequently until browned, about 8 minutes. Pour in the sauce and bring to a simmer. Return the pork and add the beans and it’s juices into the sauce. Add the pork, jalapeño, beans, cilantro, salt and pepper and cook in the sauce for about 30-40 minutes, until liquid has reduced. (Note: you may need to add some water or broth if you feel the liquid is too thick).

Garnish with cubed avocado and cilantro.