Best 2 Mexican Pork And Black Beans Recipes

Carnitas are a delicious and versatile Mexican dish made from slow-cooked pork shoulder, and black beans are a hearty and nutritious addition to any meal. Combining these two ingredients results in a flavorful and satisfying dish that is perfect for tacos, burritos, or simply served over rice. In this article, we'll share some of the best recipes for Mexican pork and black beans, providing you with a variety of options to choose from. Whether you're looking for a classic carnitas recipe or something with a more modern twist, you'll be sure to find a recipe that suits your taste.

Here are our top 2 tried and tested recipes!

MEXICAN PORK AND BLACK BEANS

Mexican Pork and Black Beans image

Make and share this Mexican Pork and Black Beans recipe from Food.com.

Provided by Plantman

Categories Pork

Time P1DT8h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g black beans
500 g boneless pork sirloin, cut in 1-inch cubes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons salt
1 cup light stock
1 onion, chopped fine
1 garlic clove, minced
400 g tomatillos, canned
fresh ground black pepper
fresh coriander leaves

Steps:

Soak beans over night and drain.
Put beans into cast iron pot.
Toss pork with chilli powder, cumin, coriander and salt.
Lightly brown onion and garlic with pork in ungreased skillet.
Mix tomatillos into crockpot.
Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
Serve with rice and garnish with coriander.

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST

Mexican Pork Pot Pie With Black Beans and Cornbread Crust image

The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 28

Ingredients

1 onion, chopped
2 tablespoons chopped fresh garlic (to taste)
1 small green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
oil, as needed
1 1/2 lbs ground pork
1 (16 ounce) can tomato sauce
2 tablespoons tomato paste
1 (10 ounce) bag frozen corn, thawed
1 (14 ounce) can black beans, drained
1 tablespoon cumin
1/2 teaspoon allspice
2 -4 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon yellow cornmeal (heaping)
seasoning salt (can use white salt)
pepper
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar (can use white or brown)
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons melted butter
3/4 cup half-and-half or 3/4 cup milk
1 large egg
1 cup grated cheddar cheese or 1 cup monterey jack cheese
1 (4 ounce) can green chili peppers (just throw in the whole can with juice)

Steps:

Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
Spoon the mixture into prepared baking dish.
To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
Add in melted butter, milk and egg; stir until JUST combined.
Add in grated cheese and chili peppers.
Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

Tips:

For the best flavor, use fresh pork shoulder. If you don't have fresh pork shoulder, you can use frozen pork shoulder, but thaw it completely before cooking.
Be sure to brown the pork shoulder well before adding the other ingredients. This will help to develop the flavor of the dish.
Use a variety of spices to flavor the pork shoulder. Some good options include chili powder, cumin, garlic powder, and onion powder.
Add some acidity to the dish with tomatoes or tomatillos. This will help to brighten the flavors of the dish.
Don't be afraid to experiment with different ingredients. You can add vegetables like corn, zucchini, or bell peppers to the dish, or you can use different types of beans, such as pinto beans or kidney beans.

Conclusion:

Pork and black beans are a classic combination that is both delicious and versatile. This recipe is a great way to enjoy this classic combination, and it's sure to become a favorite in your household. With its tender pork, flavorful sauce, and hearty beans, this dish is sure to satisfy everyone at your table. Serve it with rice, tortillas, or your favorite sides.

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