Grilled Plant-Based Pork With Mushrooms (Poc Chuc) | VegNews

Ingredients

• For the beans:
• 1⅓ cups dried black beans, soaked overnight, drained, and rinsed
• 6¼ cups water
• 1 garlic clove, crushed
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 habanero chili, seeded and finely chopped
• 1½ tablespoons epazote leaves, finely chopped
• For the mushrooms:
• 10 portabello or oyster mushrooms, stems removed
• 2 sour oranges, juiced
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• For the marinated onions:
• 3 red onions
• 3 sour oranges, juiced
• 1 bunch cilantro, chopped
• For the chiltomate:
• 2½ cups ripe tomatoes
• 1 small onion, minced
• 1 bunch cilantro, finely chopped
• To serve:
• 1 habanero chile, dry-roasted