Authentic Mexican Frijoles Puercos

Ingredients

• 2 cups (400g) dried pinto beans 2 cups (400g) dried pinto beans
• 1 lb (450g) pork shoulder, diced 1 lb (450g) pork shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 jalapeno peppers, seeded and diced 2 jalapeno peppers, seeded and diced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 28g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pinto beans under cold water and remove any debris. Soak the beans in water overnight or use the quick soak method.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced pork and cook until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and diced jalapeno peppers. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the cumin, chili powder, and dried oregano to the pot. Stir well to coat the onions and peppers with the spices.
5. 5.
   Return the browned pork to the pot and add the soaked pinto beans. Pour in the chicken or vegetable broth, ensuring that the beans are fully submerged.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste. If desired, use a potato masher or immersion blender to partially mash some of the beans for a thicker consistency.
8. 8.
   Serve the Frijoles Puercos hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the dish.

Treat your ingredients with care...

• Pinto beans — Soaking the beans overnight helps to reduce cooking time and ensures a more even texture. If using the quick soak method, bring the beans to a boil for 2 minutes, then remove from heat and let them soak for 1 hour before proceeding with the recipe.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno peppers or add a pinch of cayenne pepper.
• If you prefer a smoother consistency, use an immersion blender to puree a portion of the beans before serving.
• Serve Frijoles Puercos with warm tortillas or as a filling for tacos for a complete Mexican meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• Customize the dish by adding diced tomatoes, bell peppers, or corn for additional flavor and texture.

Serving advice

Serve Frijoles Puercos as a main dish accompanied by warm tortillas, Mexican rice, and a fresh salad. Garnish with chopped cilantro and squeeze lime wedges over the beans for a burst of citrusy flavor.

Presentation advice

Present the Frijoles Puercos in a deep bowl, allowing the rich colors of the beans and pork to shine through. Sprinkle fresh cilantro on top for a pop of green and serve with lime wedges on the side for an inviting presentation.