Frijol con puerco
Mexican
Check the beans for tenderness before adding any finishing seasoning. Keep the pork pieces large enough to stay identifiable when you ladle the beans and broth into bowls.
- Servings (recipe yield)
- 8 servings
- Prep time
- 10 min
- Cook time
- 1 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 kg black beans, rinsed and drained.
- 2 kg pork loin or ribs cut into 5 cm pieces, it can be mixture of the two.
- 1 white onion without skin cut, in half.
- 4 branches of fresh epazote, or 15 branches of coriander tied with kitchen twine.
- 8 to 10 radishes, julienned or striped.
- 1 cup chopped cilantro.
- 1 Mexican avocado, halved, pitted, pulp cut into squares.
- 4 lemons, quartered.
- Yucatan style tomato sauce or Chiltomate to taste (optional)
- Mexican tortillas
Instructions
- In a large pot, put the black beans and 6 liters of water.
- Bring to a boil over medium heat and cook, with the lid half-open, for 45 minutes.
- Add the pork, onion, epazote or cilantro, and salt.
- Stir well. Cook for another hour and a half, with the pot partially covered, until the pork is cooked and tender.
- Make sure the broth does not dry out. You can add about 4 extra cups of boiling water after adding the pork.
- Put out the fire. Make sure the seasoning is OK.
- Serve the beans with pork with the radishes, cilantro, avocado, lemons, chiltomate sauce and habaneros.
- Enjoy with some authentic mexican tortillas.
Source: Public Domain Recipes · bianca-purin · Recipe source · Public-domain source license