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An old-world Mexican stew with multiple meats, sausages, and vegetables slow-cooked together. This protein-rich, carnivore feast is a traditional family gathering dish full of robust flavors.
Rinse the dried pinto beans thoroughly and soak them overnight in cold water to ensure even cooking and creamy texture.
Cut the beef chuck and pork shoulder into large chunks (about 2-inch pieces) to help the meats stay tender during long simmering.
In a large heavy stew pot, heat a little oil over medium-high heat. Sear the beef, pork, smoked sausage, and chorizo in batches until browned all over for maximum depth of flavor; set meats aside.
In the same pot, reduce heat to medium. Add diced onion, chopped carrot, and celery; sauté for 5-7 minutes, scraping up brown bits for enhanced taste.
Add minced garlic, cumin, paprika, bay leaves, and black pepper, cooking for 1 minute until fragrant. Return all meats, toss in drained beans, cabbage wedges, and pour in water to cover everything by 1 inch.
Bring to a gentle simmer over medium-high heat, then reduce to low and cover. Cook for 3-4 hours, skimming foam periodically and stirring occasionally to prevent sticking.
After 2 hours, add diced ham and salt to taste. Simmer uncovered for an additional 45-60 minutes until meats are fork-tender and the stew has a hearty, slightly thickened broth.
Before serving, remove bay leaves and adjust seasoning. Serve in large bowls with meats and vegetables evenly divided for each portion.
