Soft Pork Tacos With Spicy Black Beans Recipe


MethodMain Ingredient


 Dried black beans10 1⁄2 Ounce, soaked overnight in cold water and drained (1 1/2 Cup)
 Vegetable oil1 Tablespoon
 Onion1 Medium, very finely chopped
 Garlic4 Clove (20 gm), very finely chopped
 Jalapeno1 Large, seeded and very finely chopped
 Tomato1 Medium, coarsely chopped
 Dried oregano1 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste
For pork
 Low sodium chicken broth3⁄4 Cup (12 tbs)
 Garlic head1 , cloves peeled and thinly sliced
 Onion1 Medium, finely chopped
 Habanero1 , seeded and minced
 Serrano chile1 Large, seeded and minced
 Bay leaf1
 Ground cumin1⁄2 Teaspoon
 Freshly ground pepper To Taste
 Pork loin roast1 Pound, trimmed of excess fat
 Corn tortillas6 (For Serving)
 Salsa4 Tablespoon (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 2915 Calories from Fat 607

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 21.7 g108.6%

Trans Fat 0.4 g

Cholesterol 362.9 mg

Sodium 1463.8 mg61%

Total Carbohydrates 375 g125%

Dietary Fiber 63.9 g255.6%

Sugars 33.2 g

Protein 210 g420.5%

Vitamin A 38.4% Vitamin C 144.3%

Calcium 100.5% Iron 166.7%

*Based on a 2000 Calorie diet


1. prepare the beans: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
2. In a medium skillet, heat the oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
3. meanwhile, cook the pork: Preheat the oven to 300° In a small enameled cast-iron casserole, combine the broth, garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper; bring to a simmer. Season the pork with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
4. Remove the bay leaf. Shred the pork and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.