Farmworkers' Chile Soup

Instructions

1. 1

   Heat the oil in a large heavy pot over medium heat. Sauté the onion for 5 minutes until softened.

2. 2

   Add the ham hocks and soaked pinto beans to the pot.

3. 3

   Pour in the water and stir in the chile powder.

4. 4

   Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours until the beans are very tender and the meat falls from the bones.

5. 5

   Remove the ham hocks. Pull the meat from the bones, shred it, and return the meat to the pot. Discard the bones.

6. 6

   Season with salt. Serve hot with crusty bread or cornbread.