Frijoles Puercos Mexican Pork and Bean Dip
A rich, savory Mexican dip loaded with crispy bacon, spiced chorizo, creamy pinto beans, roasted poblano chiles, and melted cheese. The combination of smoky pork and earthy beans creates a deeply flavorful dip that's perfect for entertaining. Serve warm with tortilla chips, warm tortillas, or crusty bread.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 cups dip (8 servings as an appetizer)
Steps
Before you start
- Drain and rinse canned beans thoroughly
- If using fresh poblano chiles, roast, peel, and dice them ahead (or use jarred roasted poblanos)
- Have all ingredients chopped and measured before you start cooking
- Prep bacon by removing any skin and chopping into ¼-inch pieces
Cook bacon and chorizo
- Heat a large 12-inch skillet over medium-high heat.
- Add the chopped bacon and cook for 5–6 minutes, stirring occasionally, until crispy and golden brown.
- Remove with a slotted spoon to a paper towel.
- Return the skillet to the heat, keeping about 2 tablespoons of rendered fat.
- Add the crumbled chorizo and cook for 4–5 minutes, stirring frequently to break it into small pieces, until cooked through and lightly browned.
- If there is more than 3 tablespoons of fat remaining, drain the excess.
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Ready when: Bacon is crispy and golden; chorizo is cooked through and lightly browned
Tip: Save the rendered pork fat—it flavors the entire dip and creates richness
Sauté onion and garlic
- Add the diced onion to the skillet and cook over medium heat for 3 minutes, stirring often, until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant and just beginning to soften.
- Do not allow the garlic to brown.
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Ready when: Onion is translucent; garlic is fragrant
Tip: Keep heat at medium to prevent garlic from browning, which makes it bitter
Add beans and spices
- Stir in the drained pinto beans, cumin, smoked paprika, and cayenne pepper.
- Cook over medium heat for 2–3 minutes, stirring gently, until the beans are heated through.
- Using the back of your wooden spoon, gently mash about one-third of the beans against the side of the skillet to create a creamy, chunky texture.
- This takes about 1–2 minutes.
- Leave the remaining beans whole for texture.
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Ready when: Beans are heated through and partially mashed; mixture is creamy but still chunky
Tip: Partial mashing creates the ideal dip texture—over-mashing makes it baby-food consistency
Add chiles and season
- Fold in the diced roasted poblano chiles and the reserved cooked bacon.
- Season generously with salt, black pepper to taste, and lime juice.
- Stir gently to combine and cook for 1 minute.
- Taste the dip and adjust seasoning—it should be savory with subtle chile heat and bright citrus notes.
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Ready when: All ingredients are combined; flavors are balanced and taste correct
Tip: Lime juice is essential—it cuts through the richness and prevents flat, one-dimensional flavor
Melt cheese and finish
- Remove the skillet from the heat.
- Add the shredded Monterey Jack and cheddar cheese, stirring constantly until melted and fully incorporated, about 1 minute.
- Fold in the chopped cilantro if using.
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Ready when: Cheese is melted and creamy; no stringiness or graininess
Tip: Remove from heat before adding cheese to prevent it from becoming grainy or oily
Serve warm
- Transfer the warm dip to a serving bowl.
- Serve immediately with crispy tortilla chips, warm flour or corn tortillas, or toasted bread.
- The dip stays warm and creamy for about 30 minutes.
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Ready when: Dip is hot and creamy
Tip: For a more elegant presentation, transfer to a baking dish, top with ½ cup extra cheese, and bake at 350°F (175°C) for 8–10 minutes until bubbly and golden
Good to know
Tips
- To roast fresh poblano chiles: Hold directly over a gas flame or place under a hot broiler until charred on all sides (5–7 minutes). Transfer to a plastic bag for 5 minutes to steam, then rub off the charred skin under cool running water. Seed and dice.
- For a spicier version, use more cayenne pepper (up to ½ teaspoon) or add minced jalapeño seeds and ribs for extra heat.
- This dip is excellent in a slow cooker on the "warm" setting for parties—it stays creamy and hot for hours.
- Don't skip the lime juice; it's the secret ingredient that brightens all the rich, savory flavors and prevents the dip from tasting flat.
Make ahead
Prepare the dip completely through Step 5 up to 1 day ahead. Refrigerate in an airtight container. To serve, reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through (8–10 minutes). You may need to add 1–2 tablespoons water if the dip is too thick after chilling.
Storage & reheating
Room temperature: up to 2 hours in a covered bowl or slow cooker on the "warm" setting. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer-safe container (though texture is best within 1 month). To reheat from frozen: thaw overnight in the refrigerator, then warm in a skillet over medium-low heat, stirring gently, for 10–12 minutes until heated through.
Substitutions
- fresh chorizo → Spicy Italian sausage (6 oz) mixed with ½ teaspoon additional smoked paprika. Provides similar smoky, savory depth and heat
- Monterey Jack cheese, shredded → Oaxaca cheese, Asadero, or fresh mozzarella. These are traditional Mexican cheeses that melt creamily
- poblano chiles, roasted and peeled → Roasted Anaheim chiles, canned diced jalapeños (drained and patted dry), or omit for a milder dip. Poblanos are mild and slightly smoky; jalapeños add more heat
- sharp cheddar cheese, shredded → Chihuahua cheese or additional Monterey Jack. Creates a creamier texture; avoid using only sharp cheddar or the dip becomes grainy
