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Frijoles Con Puerco (Pork and Bean Stew)

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 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings



  • 2 pounds pork butt cubed
  • Salt and Pepper to taste
  • Oil
  • 1 cup of water
  • 6 chile pulla or 2 chile California
  • 1 roma tomato
  • 1 teaspoon Mexican oregano
  • 1/3 cup of water
  • 1 cup onion diced
  • 4 cloves of garlic minced
  • 2 full cups of pinto or black beans previously cooked
  • 5 cups of bean broth
  • Epazote or cilantro


  • Lime wedges
  • Red Onion, strips
  • Serrano, sliced
  • Cilantro, chopped



  • 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.