Frijol con Puerco (Pork and Black Bean Stew)
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.
Yield: serves 6-8
- 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.