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.
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Ingredients
- 1⁄2 cup canola oil
- 2 lb. boneless pork shoulder, cut into 2" cubes
- Kosher salt
- freshly ground black pepper
- 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
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