Frijol con Puerco (Pork and Black Bean Stew)

  • Serves

    serves 6-8


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.


  • 12 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 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


Step 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.

Step 2

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.

Step 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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