A Yucatecan Delight: Black Bean and Pork Stew (Frijoles con Puerco)

Anybody that has spent a lot of time in Mexico can tell you about Frijoles con Puerco. This rich pork stew is simply glorious! Frijoles con Puerco are typically served on Mondays in “cocinas economicas” the Mexican version of American diners, where locals go for home cooked meals.

There is something about the combination of black beans, pork, chorizo sausage and cumin that is out of this world and highly addictive. Just mention this dish to a Mexican or American savvy in authentic Mexican food and you’ll see eyes light up with the memory of the last frijoles con Puerco that was eaten.

Don’t forget that black beans are some of the healthiest beans you can eat, and studies have shown that eating black beans improve intelligence. So get smart and get in the kitchen to make your Mexican Black Bean and Pork Stew! I love to serve this dish with good old American cornbread. Yum!


• 1 pound of pork butt or shoulder, cut in 1-inch cubes
• 1 or 2 chorizo sausages, casings removed and crumbled
• Oil
• 1 medium sized onion, chopped
• 2 serrano or jalapeño chiles, minced, seeds and veins may be removed if you don’t like it hot
• 2 tablespoons of ground coriander
• 1 tablespoon of ground cumin
• 4 cups of cooked black beans
• 2 cups of chicken broth or wáter
• 1 sprig of epazote (optional)
• Salt and pepper — to taste.

NOTE: Add the salt towards the end due to the saltiness of some chorizo.


1. Heat the oil in a large stew pot. Working in portions so as not to crowd the meat, add the pork one handful at a time and brown. Remove the pork as it browns and reserve in a bowl.

2. Add a little more oil to the pot and sauté the onions, chiles, coriander and cumin until the onions are soft but not browned.

3. Return the pork to the pot and and the remaining ingredients except the radishes. Bring to a boil and then reduce heat to low. Cover and simmer slowly for 1 to 2 hours, adding water or stock as necessary to keep the stew from drying out.

4. Adjust seasoning and serve garnished with one or more of the following garnishes.


• Radishes are a typical garnish in the Yucatan for frijoles con puerco, along with a salsa made with chopped red onion, some lime juice, a pinch of salt and a splash of vinegar and another splash of oil and chopped habanero (cleaned of seeds and veins!!) You could also garnish with chopped scallions, cilantro or crumbled queso fresco.

Serves 4 to 6 persons

Originally published by Mexican Caribbean Today. Media content is written by Cynthia Nolan and Armando Elizalde, from Playa del Carmen, Quintana Roo. http://www.mexicancaribbeantoday.com.


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