In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
- 1⁄2 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 (available at melissas.com) 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
- 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.
- Meanwhile, 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.
- 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.