Cerdo con Frijoles
(Mexican stewed pork and black beans)
Also known as frijoles con puerco.
4 to 6 servings
- Pork butt or shoulder, cut in 1-inch cubes -- 2 pounds
- Oil or lard -- 1/4 cup
- Onion, chopped -- 1
- Serrano or jalapeño chiles, minced -- 1 to 4
- Ground coriander -- 2 tablespoons
- Ground cumin --1 tablespoon
- Black beans, cooked and rinsed -- 4 cups
- Stock or water -- 1 1/2 cups
- Epazote (optional) -- 1 sprig
- Salt and pepper -- to taste
- Radishes (optional), sliced into thin rounds -- 4 to 8
- Heat the oil or lard over medium-high flame in a large, heavy-bottomed pot. Working in batches, add the pork and brown. Remove each batch to a plate before browning the next batch.
- Add a little more oil to the pot if needed and sauté the onions, chiles, coriander and cumin until the onions are translucent.
- Return the pork to the pot and and the remaining ingredients except the radishes. Bring to a boil and then reduce heat to low. Cover and simmer slowly for 1 to 2 hours, adding water or stock as necessary to keep the stew from drying out.
- Adjust seasoning and serve garnished with the sliced radishes.
Cerdo con Frijoles Variations
- Radishes are a typical garnish for cerdo con frijoles, but you could also garnish with chopped scallions, cilantro or crumbled queso fresco.
- Try marinating the pork in adobo marinade first for added flavor.