Frijol con Puerco (Pork and Black Bean Stew)


By Mick Spillane


In this satisfying stew, the pork and beans cook together—enhancing and fusing the flavors. The hot sauce you make to drizzle over the stew adds a smoky, unique spiciness to the dish. Serve over white rice with tortillas.



½ cup canola oil
2 lb. boneless pork shoulder, cut into 2" cubes
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, finely chopped
2 medium white onions, thinly sliced
1 lb. dried black beans, soaked overnight
4 sprigs epazote or cilantro
1 lb. plum tomatoes, cored
2 habanero chiles, stemmed
2 baby radishes, very thinly sliced, for garnish
Cilantro leaves, to garnish
Cooked white rice, for serving
Lime wedges, for serving




1. Heat 2 tbsp. oil in a 6-qt. saucepan over medium-high heat. Season pork with salt and pepper, and working in batches, add to pan, and cook, turning as needed, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer pork to a plate; cover and set aside. Add two-thirds of the garlic, one-quarter of the onions to pan, and cook, stirring until soft, about 5 minutes. Return pork to pot along with beans, epazote, and 8 cups water, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until beans and pork are tender, about 1 hour and 15 minutes or longer until it thickens.


2. For the hot sauce, heat a 12" skillet over medium-high heat. Add tomatoes and chiles, and cook, turning as needed, until blackened all over, about 12 minutes. Transfer to a blender along with remaining garlic and onions, and purée until sauce is smooth. Return skillet to heat and add remaining oil; when the oil is hot, add sauce, and fry, stirring constantly, until sauce is slightly reduced, about 8 minutes. Season with salt and pepper, and keep tomato sauce warm.


3. To serve, transfer beans and pork to a large, deep serving platter and drizzle with tomato sauce. Top with radishes and cilantro leaves, and serve with rice and lime wedges.


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