Patitas de Puerco en Frijol Negro (Pork Feet in Black Bean Sauce)

Ingredients

• 2 lbs (900g) pork feet 2 lbs (900g) pork feet
• 2 cups (400g) dried black beans 2 cups (400g) dried black beans
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapeno peppers, seeded and chopped 2 jalapeno peppers, seeded and chopped
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 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

1. 1.
   Rinse the dried black beans and soak them overnight in water. Drain before using.
2. 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.
3. 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.
4. 4.
   Remove the pork feet from the pot and set aside. Using a blender or immersion blender, puree the black bean mixture until smooth.
5. 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.
6. 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.