A Mexican version of pork and beans, literally! A hearty stew prepared with simple ingredients. Staple ingredients in any Mexican kitchen.
Course Main Course, Soups and Stews
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 6Servings
Ingredients
Ingredients
2poundspork buttcubed
Salt and Pepperto taste
Oil
1cupof water
6chile pullaor 2 chile California
1roma tomato
1teaspoonMexican oregano
1/3cupof water
1cuponiondiced
4clovesof garlicminced
2full cups of pinto or black beanspreviously cooked
5cupsof bean broth
Epazoteor cilantro
Garnish
Lime wedges
Red Onion, strips
Serrano, sliced
Cilantro, chopped
Instructions
Directions
Season the pork with salt and pepper, set aside.
Preheat 2 tablespoons to medium heat of oil in a large pot. Brown the pork on all sides. Add 1 cup of water and cover tightly. Continue cooking for 40-50 minutes or until all the water evaporates.
Add the chile pullla to a small pot of simmering water. Cook for 10 minutes to soften.
Transfer chiles to the blender. Add the tomato, oregano, 1/3 cup of water, salt and pepper to taste. Blend on high until smooth. Set aside.
Once water has evaporated form pork, uncover and add a drizzle of oil. Add the onions and garlic. Saute for 3-4 minutes.
Add the beans, bean broth, adobo(chile sauce) and a few fresh epazote leaves. Cook, partially covered, at a simmer for 20 minutes. Serve with fresh garnishes.