Mexican Feijoada

Ingredients

While the original Brazilian Feijoada is known for its use of black beans and pork, the Mexican Feijoada takes a different approach. In this adaptation, we replace the black beans with pinto beans, a staple in Mexican cuisine. Additionally, we incorporate Mexican spices and ingredients such as chili peppers, cumin, and cilantro to give the dish a distinct Mexican flair. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) pinto beans, soaked overnight 2 cups (400g) pinto beans, soaked overnight
• 1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced 2 jalapeno peppers, seeded and diced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the pork shoulder and beef stew meat to the pot and cook until browned on all sides. Remove the meat and set aside.
3. 3.
   In the same pot, add the onion, garlic, and jalapeno peppers. Cook until the onion is translucent and the peppers are softened.
4. 4.
   Return the meat to the pot and add the soaked pinto beans, cumin, oregano, smoked paprika, bay leaf, and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans and meat are tender.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Mexican Feijoada hot, garnished with crispy bacon and fresh cilantro.

Treat your ingredients with care...

• Pinto beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Pork shoulder and beef stew meat — Cut the meat into small cubes to ensure they cook thoroughly and become tender.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness.
• Chicken broth — Use low-sodium chicken broth if you prefer to control the saltiness of the dish.
• Fresh cilantro — Add the cilantro as a garnish just before serving to enhance the flavors of the Mexican Feijoada.

Tips & Tricks

• For a smoky flavor, you can add a chipotle pepper in adobo sauce to the Mexican Feijoada.
• Serve the Mexican Feijoada with a side of Mexican rice and warm tortillas for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• If you prefer a thicker stew, you can mash some of the cooked beans with a fork or blend a portion of the stew in a blender before serving.
• Feel free to customize the toppings by adding sliced avocado, sour cream, or a squeeze of lime juice.

Serving advice

Mexican Feijoada is best served hot, straight from the pot. Serve it in individual bowls and garnish with crispy bacon and fresh cilantro. Accompany the dish with warm tortillas or Mexican rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Mexican Feijoada, place a sprig of fresh cilantro on top of each bowl. The vibrant green color will add a pop of freshness to the dish. Serve the stew in colorful ceramic bowls to showcase the rich colors of the ingredients.