Ingredients with Measurements:
- 1 lb. ground pork
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet
- Wooden spoon
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the chopped onion, minced garlic, and minced jalapeño pepper to the skillet and cook until the onion is translucent, about 5 minutes.
4. Add the can of diced tomatoes, drained and rinsed black beans, ground cumin, dried oregano, salt, and pepper to the skillet. Stir to combine.
5. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally.
6. Serve hot with rice or tortillas.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for browning the pork, medium-low heat for simmering the mixture.
Serving size:
This recipe serves 4 people.
Nutritional information:
Per serving:
Calories: 380
Fat: 20g
Carbohydrates: 22g
Protein: 28g
Sodium: 580mg
Fiber: 7g
Sugar: 4g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Diced fresh tomatoes can be substituted for the canned tomatoes.
- Kidney beans or pinto beans can be substituted for the black beans.
- Red pepper flakes can be substituted for the jalapeño pepper.
Variations:
- Add a can of corn to the skillet for extra sweetness and texture.
- Top with shredded cheese and bake in the oven for a cheesy casserole.
- Serve with avocado slices or guacamole for added creaminess.
Tips and tricks:
- Use a non-stick skillet to prevent sticking and burning.
- Drain and rinse the black beans to remove excess salt and starch.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Chancho en Piedra con Frijoles in a large serving bowl or on individual plates.
Garnishes:
Garnish with chopped fresh cilantro, diced avocado, or a dollop of sour cream.
Pairings:
Pair with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Tortillas
- Green salad
- Cornbread
Troubleshooting advice:
- If the mixture is too dry, add a splash of chicken or vegetable broth to loosen it up.
- If the mixture is too wet, let it simmer uncovered for a few more minutes to evaporate excess liquid.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Chancho en Piedra con Frijoles is a traditional Mexican dish that translates to "pig on a rock with beans." It is believed to have originated in the state of Jalisco.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the tomatoes and black beans.
Serving suggestions:
Serve the Chancho en Piedra con Frijoles with a cold beer or a glass of red wine.
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Region: Peruvian