![Patitas de Puerco en Frijol Negro (Pork Feet in Black Bean Sauce)](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/patitas-de-puerco-en-frijol-negro-pork-feet-in-black-bean-sauce--f71d2c8d-a636-40e4-abc2-d2772d2670fc.png)
Recipe
Patitas de Puerco en Frijol Negro (Pork Feet in Black Bean Sauce)
Savory Delight: Slow-cooked Pork Feet in Rich Black Bean Sauce
4.7 out of 5
Indulge in the flavors of Mexican cuisine with this authentic recipe for Patitas de Puerco en Frijol Negro. Slow-cooked pork feet are simmered in a rich and hearty black bean sauce, resulting in a dish that is both comforting and full of robust flavors.
Metadata
Preparation time
20 minutes
Cooking time
4 hours
Total time
4 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-fat
Ingredients
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2 lbs (900g) pork feet 2 lbs (900g) pork feet
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2 cups (400g) dried black beans 2 cups (400g) dried black beans
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1 onion, chopped 1 onion, chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2 tomatoes, diced 2 tomatoes, diced
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2 jalapeno peppers, seeded and chopped 2 jalapeno peppers, seeded and chopped
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1 tablespoon cumin powder 1 tablespoon cumin powder
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1 tablespoon dried oregano 1 tablespoon dried oregano
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1 bay leaf 1 bay leaf
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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Lime wedges, for serving Lime wedges, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 20g, 7g
- Carbohydrates (total, sugars): 35g, 2g
- Protein: 30g
- Fiber: 10g
- Salt: 1.5g
Preparation
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1.Rinse the dried black beans and soak them overnight in water. Drain before using.
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2.In a large pot, add the soaked black beans, pork feet, onion, garlic, tomatoes, jalapeno peppers, cumin powder, dried oregano, smoked paprika, bay leaf, salt, and pepper.
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3.Add enough water to cover the ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 3-4 hours or until the pork feet are tender and the beans are cooked through.
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4.Remove the pork feet from the pot and set aside. Using a blender or immersion blender, puree the black bean mixture until smooth.
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5.Return the pureed sauce to the pot and bring to a simmer. Add the pork feet back into the pot and cook for an additional 30 minutes to allow the flavors to meld together.
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6.Serve the Patitas de Puerco en Frijol Negro hot, garnished with fresh cilantro and lime wedges. Enjoy with rice on the side.
Treat your ingredients with care...
- Pork feet — Make sure to clean the pork feet thoroughly before cooking. Remove any excess hair or debris and wash them with cold water. This will ensure a clean and flavorful final dish.
Tips & Tricks
- For a spicier kick, leave the seeds in the jalapeno peppers or add a pinch of cayenne pepper to the sauce.
- If you prefer a thicker sauce, you can blend a small portion of the cooked black beans separately and add it back to the pot.
- Serve the dish with warm tortillas for a traditional Mexican touch.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
- If you can't find pork feet, you can substitute with pork hocks or shanks for a similar texture and flavor.
Serving advice
Serve the Patitas de Puerco en Frijol Negro as a main course, accompanied by steamed rice and warm tortillas. Garnish with fresh cilantro and a squeeze of lime for added freshness.
Presentation advice
To present this dish beautifully, arrange the tender pork feet on a serving platter and pour the black bean sauce over them. Sprinkle fresh cilantro leaves on top for a pop of color. Serve the rice in a separate bowl and place lime wedges on the side for guests to squeeze over their portions.
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