Frijol Con Puerco

Ingredients

• 1 kg black beans
• 2 kg pork loin or ribs
• 1 white onion
• 4 branches fresh epazote
• 15 branches coriander
• 8 radishes
• 1 cup chopped cilantro
• 1 Mexican avocado
• 4 lemons
• Yucatan style tomato sauce
• Mexican tortillas

Method

Black beans and pork cook together in a long braise that builds a rich, savoury broth—the defining element of this dish. Start by rinsing the dried beans and adding them to a large, heavy-bottomed pot with 6 litres of cold water. Bring to a rolling boil uncovered; after 2–3 minutes, drain and rinse the beans under cold water. This removes the oligosaccharides that cause digestive upset and prevents a bitter, soapy taste. Return the beans to the pot with fresh water and bring back to a boil over a medium-high heat.

Once the liquid achieves an active simmer—small bubbles breaking the surface at steady intervals, not a gentle tremor—add the pork (whole or cut into 8 cm pieces), halved white onion, and 2 teaspoons of salt. The beans will be partially softened after about 40–50 minutes; this is the moment to introduce the pork so both components finish together. Reduce the heat to maintain a gentle, rolling simmer. Cover the pot three-quarters of the way; the lid should allow some steam to escape while keeping the broth concentrated. Cook for 1.5–2 hours. The pork is ready when a fork pierces it with zero resistance and the beans have collapsed into a creamy paste. About halfway through, add the epazote branches—their earthy, faintly gasoline-like profile cuts through the fat and suppresses fermentation. Add coriander branches in the final 20 minutes so their bright aromatic-vegetables notes don't boil away.

As the broth-making|broth reduces and thickens, top it up with 1–1.5 litres of boiling salted water in two additions (around the 45-minute and 90-minute marks). This replenishes the liquid evaporated during long-cooking|long cooking and prevents scorching on the pot bottom. Taste near the end: the broth should be rich and savoury, the beans nearly dissolved into a creamy suspension. Adjust salt and acidity by squeezing in lime juice if the flavour tastes flat.

Serve the stew in deep bowls with the radishes (thinly sliced or halved), fresh cilantro, avocado wedges, and lime quarters on the side, alongside Yucatán tomato sauce and warm tortillas. Diners build their own balance of heat, brightness, and richness with each spoonful.