Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. This recipe substitues regular pork. Epazote is an herb that is almost always used to flavor black beans in the Yucatán. You can substitute bay leaf.
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 saute 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.