Black beans with pork in charred chile sauce (Chilmole de frijol con puerco) from Yucatán: Recipes from a Culinary Expedition (page 267) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White pilaf (Arroz blanco); Fiery habanero table sauce (Chile tamulado); Fried plantain (Plátano frito); Fiery habanero "confetti" sauce (Chile con limón); Rustic salsa of charred tomatoes and chiles (Chiltomate/K'uut bi p'aak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Seville oranges for limes, oranges, and grapefruits; pork legs for pork loin; habanero chiles for chiles x'catik; and a combination of arbol chiles, guajillo chiles, and ancho chiles for chiles de país.

  • mjes on December 07, 2017

    I didn't go for making my own black mole but found a source with the same list of ingredients. I added tomatillos which were mentioned as a possibility. I should have decreased the water slightly as my cooking method did not boil enough off. This is a wonderful basic recipe that can be served as pork and beans; mash some beans and serve as soup; shred the meat and use as a filling. It makes enough that I gave 3 quarts away and still have enough to last me a week. Taste is wonderful but I will be trying to find fresh herbs where I used dried.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.