Frijol con Carne de Puerco is one of Campeche's culinary specialties, and is a pork stew cooked in beans and served with rice.
Ingredients:
- 1.5 litres of water
- 500 g pork loin
- 500 g of black beans (soaked in water overnight)
- 1 dry Guajillo pepper
- 2 onions
- 1 Habanero (fresh, dry or pickled)
- 1 garlic clove
- Parsley
- Salt
Ingredients for the sauce:
- 3 tomatoes
- 1 garlic clove
- 1 habanero pepper
- Roast the 3 ingredients in the oven about 10 minutes at 250°C
- ½ bunch of chopped coriander (approx. 250g)
- Salt
Preparation:
Drain the soaked beans and cook them with fresh water, onions, garlic, parsley and chilies for about 30 minutes (without salt).
Add the pork fillet cut into small cubes and cook for another 30 minutes, or until the beans are soft.
Once tender, add salt and simmer for another 15-20 minutes.
To prepare the sauce, crush all the ingredients in a molcajete (Mexican mortar) and season with salt.
The stew is served hot with a spoonful of sauce.
