Pinto Beans are a common base for cowboy beans and baked beans and are very popular in outdoor cooking in locations like Texas. Perfect for boiling over flames.
Start the beans soaking in the beef stock for a couple of hours, then add the chicken stock and additional water if required to ensure the beans are completely covered. Leave to soak overnight.
Drain the soaked beans then add to a Dutch Oven with enough water to cover the beans completely, then add the chunks of salted pork. Bring to a roaring boil for about 15 to 20 minutes.
Add the jalapeno then reduce the heat to a gentle simmer. Add the garlic powder, chili powder, and cumin. Let simmer for about 25 minutes.
Add the tomato, green chilies, and onion. Simmer for 15 to 20 minutes until the onion is soft.
Taste, and season as required with salt and pepper. Roughly dice the cilantro, then add to your preferred taste to serve.