Entree: Mexico – Michoacan – Morisqueta (Rice and Beans with Spicy Tomato Sauce and Pork)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Total 2 hrs

Ingredients

- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water (for cooking rice)
- 1 1/2 cups (255 g) dried pinto beans, rinsed and soaked (see instructions)  
- 6 cups (1.4 L) water (for cooking beans)  
- 1 1/2 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) more for sauce
- 1 medium yellow onion, divided (about 8 oz / 225 g total) — 1/2 for beans/pork, 1/2 for sauce and rice
- 4 cloves garlic, divided (about 12 g) — 2 for beans/pork, 2 for sauce and rice
- 2 bay leaves
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 3 dried guajillo chiles, stemmed and seeded (about 10–12 g)
- 2 dried chile de árbol (or 1 tsp / 3 g crushed arbol) for heat
- 4 medium Roma tomatoes (about 1 lb / 450 g) or 2 cups (480 g) chopped canned tomatoes
- 2 cups (480 ml) low-sodium chicken or pork broth (for braising pork; use more if needed)
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- Optional: pickled jalapeños or sliced fresh serrano for serving

Instructions

Short Description:
Morisqueta is a hearty Michoacán main of long-grain white rice and cooked pinto beans topped with a spicy tomato-chile sauce and tender pork. It is finished with crumbled queso fresco, crema, cilantro, and lime wedges for a complete, home-style meal.

Regional Notes:
This Michoacán variation pairs plain white rice and frijol de la olla (pot-cooked pinto beans) as a base, then crowns them with a bright tomato–guajillo/chile de árbol sauce and braised pork shoulder. Unlike simpler rice-and-bean plates elsewhere, Michoacán morisqueta emphasizes a pepper-forward sauce and fresh toppings like queso fresco and crema.

1. Soak and start the beans: If time allows, cover the dried pinto beans with cold water by 2 inches and soak overnight; for a quick soak, cover with water, bring to a boil 2 minutes, remove from heat and let stand 1 hour, then drain. Place soaked beans in a large pot with 6 cups (1.4 L) fresh water, 1/2 the onion (halved), 2 garlic cloves, 1 bay leaf and 1/2 tsp (2.5 g) salt. Bring to a simmer, cover partially, and cook gently 1 to 1 1/2 hours until beans are tender but not falling apart. Keep warm and reserve about 1 cup (240 ml) cooking liquid.
2. Cook the rice: Rinse the rice under cold water until water runs clear. In a medium pot, heat 2 tbsp (30 ml) vegetable oil over medium heat, add the remaining 1/2 onion (finely chopped) and 1 garlic clove (minced) and sauté 1–2 minutes. Add the rinsed rice and toast, stirring, 2–3 minutes until translucent and lightly glossy. Add 4 cups (960 ml) water and 1/2 tsp (2.5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and rest 10 minutes with lid on, then fluff with a fork.
3. Brown and braise the pork: Pat pork pieces dry and season with 1 tsp (5 g) salt, black pepper and 1/2 tsp (1 g) ground cumin. In a large skillet or Dutch oven, heat 1 tbsp (15 ml) oil over medium-high heat and brown pork in batches until well colored (about 3–4 minutes per side). Return all pork to pot, add 2 cups (480 ml) broth and the remaining bay leaf, reduce heat to low, cover and simmer 45–60 minutes until pork is tender and easily pierced. Remove pork pieces and keep warm; reserve braising liquid.
4. Prepare the spicy tomato–chile sauce: While pork braises, toast the guajillo and arbol chiles in a dry skillet 10–20 seconds per side until fragrant but not burned. Place toasted chiles in a bowl and cover with hot water to rehydrate 10–15 minutes. In a blender, combine rehydrated chiles (drained), tomatoes, remaining 1 garlic clove, remaining 1/2 onion (roughly chopped), remaining 1/2 tsp (1 g) cumin, 1/2 tsp (0.5 g) oregano, and 1/2 tsp (2.5 g) salt; blend until smooth, adding a little soaking water if needed to blend.
5. Finish the sauce and combine with pork: Heat 2 tbsp (30 ml) oil in the skillet over medium heat and carefully pour in blended sauce. Fry, stirring, 5–7 minutes until the raw tomato flavor cooks down and sauce darkens slightly. Add reserved pork and 1/2 cup (120 ml) of the pork braising liquid (or reserved bean liquid for more bean flavor), stir to coat, and simmer 10–15 minutes until pork is coated and sauce thickens. Taste and adjust salt or heat.
6. Assemble the morisqueta: To serve family-style or plated, spoon a mound of rice on each plate, ladle a generous scoop of whole cooked pinto beans alongside or over the rice (with some bean broth), then top with several pieces of pork and a ladle of the spicy tomato–chile sauce. Sprinkle with crumbled queso fresco, a drizzle of crema if using, chopped cilantro, and serve with lime wedges and optional pickled chiles.
7. Leftovers and notes: Leftover sauce and pork keep well refrigerated 3–4 days and reheat gently, adding a splash of reserved bean or broth if too thick. If using canned beans for speed, drain and warm them with a splash of the bean cooking liquid or broth and a pinch of salt before serving.