Frijoles Con Puerco - Love of Food

Frijoles Con Puerco

Mexican-style braised pork with peppers, onions, garlic and oregano

By: Roberto Santibanez, Celebrity Chef

Prep Time: 20 min
Cook Time: 3 hrs 20 min

RECIPE
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Servings:

Yield: 6 Portions

Ingredients:

¼ ounce dried guajillo chilies, wiped clean, stemmed, slit open, seeded and deveined
3 dried árbol chilies, wiped clean and stemmed
1½ ounces garlic cloves, peeled
¾ teaspoon cumin seeds
¼ teaspoon whole black peppercorns
5 garlic cloves
1 cup water
4 cans (15 ounce cans) pinto beans, including liquid
1 cup water
3 slices diced bacon
1 cup finely chopped white onion
2 avocados, pitted, peeled and sliced
12 warm flour tortillas

Carnitas (Braised and Fried Pork)
1½ pounds fatty pork shoulder, cut into 2-inch pieces
1½ cups water
½ cup white onion, thinly sliced
½ orange, cut into 2 pieces
¼ cup vegetable oil
8 garlic cloves, peeled
3 bay leaves
¾ teaspoon dried oregano (preferably Mexican, crumbled)
1 teaspoon fine salt or 1½ teaspoons kosher salt

Pico de Gallo (Salsa)
4 ounces tomatoes (about 2 medium), seeded and finely diced (1½ cups)
2 teaspoons chopped cilantro
½ cup finely diced white onion
1/8 teaspoon ground black pepper
2½ ounces fresh green peppers
1¼ tablespoons finely chopped serrano or jalapeño chilies (including seeds) or
more to taste
1¼ teaspoons freshly squeezed lime juice or more to taste
¾ teaspoon fine salt or 1/8 teaspoon kosher salt

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Directions:

Carnitas (Braised and Fried Pork): Put all the ingredients in a wide 4 to 5 quart heavy pot and bring the water to a boil, skimming the surface as necessary. Don’t worry if the pork is not completely covered. Lower the heat and simmer vigorously, stirring occasionally until the pork is fork tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn’t evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often until it has. Preheat oven to 400°F. Transfer the pork and fat to an ovenproof dish if necessary and brown the pork, uncovered in the oven for 20 to 30 minutes. You can purchase Carnitas already prepared.
Pico de Gallo (Salsa): Combine ingredients in a large bowl and mix well. Keep refrigerated until ready to use.
Heat a comal, griddle or heavy skillet over medium low heat and toast the guajillo chilies, a few at a time, turning them over and pressing them down frequently with tongs until they are fragrant and their insides have changed color slightly, about 1 minute per batch. Toast the árbol chilies, turning them over and pressing them down frequently with tongs until they are brown all over and blackened in spots, 3 to 4 minutes.
Soak the chilies in enough cold water to cover until they are softened, about 30 minutes. Drain and discard the soaking water.
Blend the chilies with the garlic, cumin, peppercorns, cloves and the 1 cup of water to form a smooth purée, at least 3 minutes.
Combine the chili purée, pinto beans, including the bean liquid and the pork in a 4 to 5 quart heavy pot and bring to a simmer.
Meanwhile, cook the bacon in a small heavy skillet over medium heat, stirring until browned, 5 to 8 minutes. Add the onion to the skillet and cook, stirring frequently until the onion is softened, 3 to 5 minutes. Transfer the bacon mixture, including the fat to the pot with the beans and pork. Cover the pot and simmer everything together for 20 minutes. Season to taste with salt.
Spoon the beans with pork into bowls and top with salsa and 2 slices of avocado. Serve with warm tortillas.