Frijol con Puerco

Frijol con Puerco
  • Servings: 8
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 pounds dried black beans, soaked in room temperature water over night
  • 3 lbs. pork shoulder roast, cut into 1 1/2 inch pieces
  • 2 lbs. baby back ribs, cut into individual ribs
  • 1 large white onion, cut into large dice
  • 6 cloves garlic, peeled
  • 5 quarts water
  • 3 stems of epazote
  • 2 Tablespoons salt
  • 1 1/2 teaspoons ground black pepper


1. Drain the beans from the water and place in a large pot. Add pork shoulder roast pieces, ribs, onion, garlic, water, and epazote. Bring to a boil, reduce heat to a simmer and cook for 1 1/2 hours.

2. After 1 1/2 hours add salt and pepper and continue cooking or another 30-60 minutes or until the pork is very tender.

3. Make the black rice (recipe below).

4. To serve, place broth, meat, and beans in deep individual bowls. Serve condiments on the side. To eat, remove meat to a plate and shred. Top with condiments (excluding the tortillas), some of the broth, and some of the beans. Eat this with tortillas as tacos. At the same time, add condiments (excluding the tortillas) to the soup in the bowls. Eat the soup alongside the tacos.

To serve with frijol con Puerco:
Minced white onions
Chopped cilantro
Chopped radish
Black rice (recipe below) Habanero salsa/hot sauce
Hot corn tortillas

Black Rice
This rice is served with frijol con Puerco -- and is also very good on its own!

2 cups long grain rice
4 cups broth from the black bean and pork cooking liquid
6 epazote leaves

1. Add all ingredients to a pot. Bring to a boil, reduce heat to a simmer, and cover.

2. Cook for 15 minutes until the rice is tender.

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