Mexican Brothy Beans and Pork With Salsa Macha and Cilantro Pesto

Method

1. 1

   In a large pot, combine pork, onion, carrot, garlic, bay leaves, and 2 teaspoons kosher salt. Cover with 3 quarts (3 L) water. Bring to a boil over high heat, then reduce heat to low and cook, covered, at a gentle simmer until the pork begins to become tender and a knife inserted meats no resistance, about 2 hours. Add beans and continue to cook until pork can be easily pierced with a fork and beans are tender, 1 ½ to 2 hours longer.

2. 2

   For the Salsa Macha: Meanwhile, in a food processor, add árbol chiles and process until coarse flakes form. Set aside. In a small pot, heat oil over medium-high heat until shimmering. Add almonds and fry, stirring frequently, until fragrant and golden, about 2 minutes. Add ground árbol chile flakes, cumin, and oregano. Cook until fragrant, about 30 seconds more. Set aside.

3. 3

   For the Salsa Verde Pesto: To the now-empty food processor, add cilantro, serranos, and garlic, and process, scraping down sides halfway through with a flexible spatula, until ingredients are finely minced, about 1 minute. With the machine running, drizzle in olive oil until smooth. Add Parmesan and pulse to combine. Season with salt to taste. Set aside.

4. 4

   When beans and pork are ready to serve, use a large slotted spoon to remove onion, carrot, garlic, and bay leaves (discard or compost). Remove pork and transfer to a cutting board. Using 2 forks, shred pork into bite-size pieces, then return to pot. Gently stir to incorporate without rupturing beans. Season to taste with salt.

5. 5

   Serve brothy pork and beans with warm tortillas and lime wedges. Top with generous portions of salsa macha and salsa verde pesto.

Nutrition

calories

1074 kcal

fatContent

72 g

fiberContent

11 g

sugarContent

5 g

sodiumContent

916 mg

proteinContent

42 g

cholesterolContent

104 mg

carbohydrateContent

67 g

saturatedFatContent

15 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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