Patitas de puerco en frijol negro – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Mexico Region / Locale: Oaxaca Servings: Serves 6
Mexico Region / Locale: Oaxaca Servings: Serves 6Patitas de puerco en frijol negro is a traditional Mexican dish that combines the rich and hearty flavors of pork trotters with the robust, savory notes of black beans. Often enjoyed in Mexican households, this stew epitomizes the comfort of home cooking, bringing together tender pork, creamy beans, and a medley of spices to create a meal that warms the soul. This dish originates from the rich culinary traditions of Mexico, where each region offers its unique spin on stews and legume-based dishes. The flavor complexity, combined with the dish’s rustic appeal, makes it a beloved choice for communal meals and family gatherings.
Ingredients
- pork trotters – 2 pounds / 907 g
- dried black beans – 1 pound / 454 g
- onion, chopped – 1 large / 150 g
- garlic cloves, minced – 4 cloves / 20 g
- tomatoes, diced – 2 medium / 240 g
- bay leaves – 2 leaves
- cumin – 1 teaspoon / 2 g
- oregano – 1 teaspoon / 2 g
- chili powder – 1 tablespoon / 8 g
- chicken or pork broth – 6 cups / 1.4 L
- salt – to taste
- black pepper – to taste
- fresh cilantro, chopped – 1/4 cup / 10 g
Instructions
- Rinse the black beans and soak them in water overnight or for at least 8 hours.
- In a large pot, cover the pork trotters with water and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain and set aside.
- In the same pot, heat a bit of oil and sauté the onion and garlic until translucent.
- Add the diced tomatoes, bay leaves, cumin, oregano, and chili powder. Stir and cook for another 5 minutes.
- Return the pork trotters to the pot, add the soaked black beans, and pour in the chicken or pork broth.
- Bring to a boil, then lower the heat and simmer gently for about 2-3 hours, or until the beans are tender and the pork is falling off the bone.
- Adjust seasoning with salt and pepper to taste.
- Before serving, top with fresh chopped cilantro.
Substitutions
- pork trotters -> pork shanks or ham hocks
- black beans -> red beans or pinto beans
- chicken or pork broth -> vegetable broth or water
- chili powder -> paprika or cayenne pepper
Enhancements in the Next Evolution
- Add a smoky flavor by incorporating smoked paprika or chipotle peppers.
- Introduce a splash of apple cider vinegar for acidity towards the end of cooking.
- Incorporate carrots or celery for additional depth and nutrition.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
