FRIJOLES CON PUERCO --
Courtesy of Susan Welk de Valdez
Every Monday, you'll find this Mayan version of pork and beans simmering on stoves all across the Yucatan. While the original recipe probably called for wild boar which is still hunted in the interior of Quintana Roo, folks now use the domestic pig for this tasty soup.
2 cups dried black beans sorted and rinsed
14 cups water
1 tsp lard or oil
2 # boneless pork, cut into chunks
2 sprigs epazote
3-5 Serrano chilies1 tsp salt
Salsa de tomate verde (optional)
Place beans in a large pot, add 10 cups of water, lard and onion, then boil for 5 minutes.
Cook covered over medium heat for 1 hour.
Add pork, remaining water, epazote and chilies. Cook covered over medium heat for another hour. If too much water cooks off, add up to 2 more cups of water.
Add the salt and cook for 30 minutes. Correct the seasonings.
When the soup is almost ready, prepare the tradition garnishes - finely chopped radishes, onion, cilantro, lime wedges and salsa de tomate verde and put into small serving bowls.
Serve the soup piping hot and allow your guests to add their own garnishes once they are seated at the table.
Salsa de tomate verde
3 cups wate
r2-½ tsps salt
2 cloves garlic
4 Serrano chilies
1# green tomatoes (tomatillos), husks removed
½ cup loosely packed cilantro
¼ cup chopped onion
Bring water and 1 tsp. of the salt to boil in a saucepan. Add the garlic, chilies and tomates verdes and simmer uncovered for 8 - 10 minutes.
Transfer garlic, chilies, tomatoes and liquid to a blender. Add the cilantro and remaining salt and purée briefly.
Transfer to a bowl. Stir in the onion and let the sauce cool before serving. Can be refrigerated for up to 3 days.
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