Best Frijoles Con Puerco Recipes

Frijoles Puercos image

Provided by Ms. Ayons dishes

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can refried beans
1/4 cup margarine, melted
4 -6 ounces chorizo sausages
1/8 cup jalapeno, seeded and chopped
4 -6 slices cooked bacon, crumbled
4 slices American cheese, cut into small pieces
10 -12 tortilla chips
1 -2 tablespoon sour cream

Steps:

1. In lg. skillet melt and cook margarine with chorizo in med heat.
2. Add the beans and mix well.
3. Add jalapeno.
4. Add american cheese until melted stirring constantly, simmer.
5. Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.

Nutrition Facts : Calories 601.9, Fat 44.9, SaturatedFat 15.9, Cholesterol 85.6, Sodium 1604.9, Carbohydrate 21, Fiber 6.1, Sugar 0.4, Protein 28.1

Frijoles Con Puerco image

Provided by Deletedprofile C

Time 5h15m

Number Of Ingredients 7

2 lb pinto beans, dried
4 lb pork roast
2 - 5 fresh, whole jalapeno peppers
2 clove fresh garlic
1-1/2 tsp oregano, dried
1-1/2 tsp cumin powder
2 Tbsp chili powder (use a good brand)

Steps:

1. Look over the beans to ensure there's no little rocks, and then rinse them in a colander. Place the roast in the pot. Pour the beans into the pot and and add enough water to cover by about an inch.
2. Chop the jalapenos to the size you prefer. Chop the garlic. Add the jalapenos, garlic, and seasonings to the pot. Add salt (about 1 teaspoon) and pepper to taste.
3. Simmer on lowest heat all day, checking once in a while and adding more water and stir when needed. Once done, you can serve them as a side dish or as tacos. Top with chopped onion, cilantro, cheese and serve with hot tortillas or corn bread. Even better on day two.

FRIJOL CON PUERCO (PORK AND BLACK BEAN STEW) image

Yield 6-8 servings

Number Of Ingredients 13

½ cup canola oil
2 lb. boneless pork shoulder, cut into 2" cubes
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, finely chopped
2 medium white onions, thinly sliced
1 lb. dried black beans, soaked overnight
4 sprigs epazote (available at melissas.com) or cilantro
1 lb. plum tomatoes, cored
2 habanero chiles, stemmed
2 baby radishes, very thinly sliced, for garnish
Cilantro leaves, to garnish
Cooked white rice, for serving
Lime wedges, for serving

Steps:

1. Heat 2 tbsp. oil in a 6-qt. saucepan over medium-high heat. Season pork with salt and pepper, and working in batches, add to pan, and cook, turning as needed, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer pork to a plate; cover and set aside. Add two-thirds of the garlic, one-quarter of the onions to pan, and cook, stirring until soft, about 5 minutes. Return pork to pot along with beans, epazote, and 8 cups water, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until beans and pork are tender, about 1 hour and 15 minutes. 2. Meanwhile, heat a 12" skillet over medium-high heat. Add tomatoes and chiles, and cook, turning as needed, until blackened all over, about 12 minutes. Transfer to a blender along with remaining garlic and onions, and purée until sauce is smooth. Return skillet to heat and add remaining oil; when the oil is hot, add sauce, and cook, stirring constantly, until sauce is slightly reduced, about 8 minutes. Season with salt and pepper, and keep tomato sauce warm. 3. To serve, transfer beans and pork to a large, deep serving platter and drizzle with tomato sauce. Top with radishes and cilantro leaves, and serve with rice and lime wedges.