Pork with black beans - Mexican recipe

Pork with black beans – Mexican recipe

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A pig or a peccary. That’s the question. If you’re in Quintana Roo, you can choose either the peccary, a wild boar (which apparently invaded the fields) that provided its meat for stews and ate corn in pre-Columbian times, or the pigs that arrived after the discovery .

material: (For 6 people)

Preparation:

Soak the beans the night before. Drain, transfer to a saucepan with 2.5 liters of water, lard and half an onion, bring to a boil, skim and cook over low heat for an hour, interrupting the cooking several times with a glass of cold water.

Add the minced meat, 2 glasses of water, epazote and chili pepper. Season, cover, and simmer for another hour, adding more water if needed.

Add salt and cook for another 30 minutes or as long as needed until the meat is well cooked.

Serve with finely chopped radish and green tomato sauce.

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