Entree: Mexico – Yucatan Peninsula Mexico (Campeche) – Frijol con Puerco

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 1/2 cups (300 g) dried black beans, picked over and rinsed
- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) chicharrón (pork rind), chopped
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large white onion, 1/2 diced and 1/2 cut into wedges (about 8 oz / 225 g total)
- 4 cloves garlic, smashed and minced (about 12 g)
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 cups (1.4 L) water or low-sodium pork/chicken stock
- 1/2 cup (loosely packed) fresh epazote leaves (about 10–15 g)
- 3 hoja santa leaves (or 3 tbsp / 9 g fresh oregano if unavailable), torn
- 2 tbsp (30 ml) naranja agria (bitter orange) juice or substitute 1 tbsp orange juice + 1 tbsp lime juice
- 1–2 serrano chiles, left whole (optional, for mild heat)
- 12 corn tortillas (about 840 g packaged or as needed)
- 1 medium red onion, thinly sliced for quick pickles (about 6 oz / 170 g)
- 1/2 cup (120 ml) fresh lime juice (for pickling the onion)
- 1/4 tsp (1 g) salt (for pickling)
- Chopped cilantro and lime wedges for garnish

Instructions

Short Description:
Hearty Campeche-style frijol con puerco of black beans simmered with cubed pork shoulder, rendered pork rind, and native herbs like epazote and hoja santa for an aromatic, filling main course. Served with warm corn tortillas and quick pickled red onion for brightness.

Regional Notes:
This Yucatecan/Capemche variation uses dried black beans cooked together with pork shoulder and chicharrón, flavored with fresh epazote and hoja santa — herbs typical of the peninsula — rather than the tomato-heavy or purely brothy versions found in other Mexican regions. A small amount of naranja agria (bitter orange) or its substitute is used when available, giving the dish a subtle local tang.

1. If using dried beans, soak them: cover beans with cold water by 2 inches and soak overnight, or quick-soak by bringing to a boil 2 minutes, removing from heat and letting sit 1 hour; drain and rinse.
2. In a large heavy pot or Dutch oven over medium-high heat, add the lard or oil. When hot, add the pork shoulder cubes in a single layer and brown on all sides, about 6–8 minutes. Work in batches if needed. Remove browned pork and set aside, leaving rendered fat in the pot.
3. Add the chopped chicharrón to the pot and fry briefly 1–2 minutes to release flavor; remove and reserve with the pork.
4. Reduce heat to medium, add the diced half of the onion (from Ingredients) and sauté until translucent, 4–5 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.
5. Return the pork and chicharrón to the pot with the sautéed onion and garlic. Stir in the drained beans, bay leaves, cumin, salt, black pepper, and whole serrano chiles if using. Pour in 6 cups (1.4 L) water or stock to cover.
6. Bring to a simmer, then lower heat to maintain a gentle simmer. Skim any excessive foam that rises during the first 10–15 minutes.
7. Partially cover and simmer gently until beans are tender and pork is fork-tender, about 1 1/2 to 2 hours (longer for very old beans). Check occasionally and add up to 1–2 cups (240–480 ml) additional hot water if needed to keep a stew-like consistency.
8. When beans and pork are tender, stir in the epazote leaves, torn hoja santa (or oregano), naranja agria (or substitute), and the reserved onion wedges. Simmer uncovered 10–15 minutes to meld flavors and soften the herbs.
9. Taste and adjust seasoning with more salt or a squeeze of lime if desired. Remove and discard bay leaves and whole serrano chiles (unless you prefer to slice them into the pot).
10. Quick-pickle the red onion while the stew finishes: place the sliced red onion in a bowl, pour over 1/2 cup (120 ml) fresh lime juice, add 1/4 tsp (1 g) salt, toss, and let sit 10–15 minutes until slightly softened and bright pink.
11. Warm the corn tortillas on a dry skillet or comal until pliable, wrapped in a towel to keep warm.
12. To serve, ladle generous portions of frijol con puerco into bowls or on plates, garnish with chopped cilantro and lime wedges, and offer warm corn tortillas and pickled red onion on the side for topping.

Notes: For a faster method, pressure-cook soaked beans with browned pork and seasonings 25–30 minutes at high pressure, then add epazote and hoja santa and steam 2–3 minutes before depressurizing. Adjust liquid if using a pressure cooker.