FRIJOL CON PUERCO 6 servings

INGREDIENTS

FOR BEANS WITH PORK

½ kg (1 lb)

clean black beans, soaked in water overnight
water as needed
½ onion, coarsely chopped
4 cloves garlic, peeled and crushed
½ kg (1 lb) clean pork elbow, chopped
1

pigtail scraped clean, cut into small pieces
2

pig ears scraped clean, cut into small pieces
2

tablespoons of chilmole recaudo (black recaudo) liquid seasoning
1 tablespoon achiote paste
4

saladet tomatoes, roasted, peeled and seeded, finely chopped
2 sprigs epazote
1 tablespoon lard or 2 tablespoons olive oil
salt to taste

FOR THE RADISH SALPICÓN

12 radishes, finely diced
onion, finely chopped
5

tablespoons cilantro (leaves only), finely chopped
2

habanero peppers, roasted, seeded, finely chopped
¾

cup sour orange juice or ½ cup orange juice and ¼ cup freshly squeezed lime juice
salt to taste

PROCEDURE

Drain and rinse beans, then cook them along with onion, garlic and 3 l (3 qt) water in a clay pot over high heat; bring to a boil. Reduce heat and cook until beans are tender, but firm, approximately 1 ½ to 2 hours.
When beans are halfway cooked, add the meat and continue cooking.
Separately dilute chilmole and achiote in ½ cup water and add to bean mixture.
Warm the lard or olive oil in a deep frying pan over medium heat; sauté the tomatoes along with the epazote.
Once beans and meat are cooked, add tomato sauce and continue cooking for 10 more minutes. Season.

PROCEDURE FOR SALPICÓN

Mix all ingredients in a bowl and marinate for 2 hours.
Serve frijol con Puerco in deep bowls, accompanied by the salpicón.

GLOSS

Frijol con puerco is a traditional stew throughout the Yucatán region, prepared on Mondays. Some recipes claim this is because butchers typically slaughtered hogs on Mondays and placed red flags outside their butcher shops to alert the public.

Products

Axiote
Habanero chile
Black beans
Tomato common