Frijoles Con Puerco Recipes

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.

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.

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.