Frijol con Puerco and Sopa de Frijol

I think I am finally not scared of cooking Mexican food. And like Mexico and its people the food is a vast area to explore. American Mexican food is sad. It is so far from its authentic flavors. I love how a spicy salsa is mellowed by the juice of lime, pieces of fresh Queso. Herbs such as epazote bring on a flavor I cannot compare to anything else. Earthy and so perfect for meat stews.


In my recent adventures with Mexican cooking I made Sopa de Frijol and a Pork Stew with Epazote and Chipotle Salsa.

You will need red or black beans for the stew, so it is easy to cook a bit more and make the soup at the same time.

Both recipes adapted from Saveur- they have a great selection of truly authentic Mexican dishes.

Frijol Con Puerco

SERVES 6–8

½ cup canola oil

1kg pork shoulder, cut into cubes

8 cloves garlic

2 white onions, sliced

0.5 kg dried black or red beans, soaked overnight

4 sprigs epazote

0.5 kg plum tomatoes

2 chipotles in adobo sauce

2 baby radishes, thinly sliced

Cilantro

Cooked white rice and limes for serving

Heat the oil in a pot or cast iron pot, sear the pork on each side, adding salt and pepper. Remove to plate. Add the 2/3 of the garlic and 1/4 of the onions, cook for about 5 minutes. Return the pork to pot with epazote, beans and add 8 cups of water. Cook until the beans are soft on medium heat, for about 1.5 hours.

Meanwhile chop the tomatoes and put in a pot, add the remaining onions and garlic and chipotles and cook for about 15 minutes. Transfer to blender and puree until smooth. Season with salt and pepper. Add two tablespoons of oil and return to skillet and cook until reduced for about 8 minutes- stirring constantly.

To serve:

Pour about 0.5 cup of salsa first, then add the stew. Sprinkle with cilantro, baby radishes and add lime on the side. I like to sprinkle queso fresco, feta or goat cheese. Add a side of rice. Enjoy!

Sopa de Frijol

SERVES 8

½ cup canola oil

225 g black or red beans, soaked overnight

½ tsp. dried oregano

½ tsp. ground cumin

4 cloves garlic

1 onion, cut into quarters

4 cups chicken stock

¼ cup sour cream or crema

200 g queso fresco or feta

cilantro

Fried tortilla strips, to garnish

Heat the oil in a large pot. Add the beans, garlic, oregano, cumin, 5 cups of water and the onion. Cook or about two hours until the beans are tender. When cooked remove from heat and puree until smooth. Season with salt and pepper. Add about 1.5 cup of the salsa we made for the pork. Mix in. Serve with cheese, cilantro, sour cream and few fried tortilla strips on top.