Enriched pot beans (Frijoles de la olla) from Mercados: Recipes from the Markets of Mexico (page 530) by David Sterling
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Mexican oregano
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lard
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- Serves : 8-10
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Pork riblet confit with tomatillo sauce (Costillitas fritas en salsa verde); Oven-roasted piglet in adobo (Cochito horneado); Mixed seafood and rice in chile broth (Arroz a la tumbada); Pork-filled maize fritters (Molotes); Pork riblets with tomatoes, potatoes, and red poblano chiles (Caldo de puerco); Pork-and-beef-meatball stew with potatoes, carrots, and zucchini (Picadillo); Pork chops simmered in tomatillo and pasilla sauce (Chuletas en chile pasilla); Pork riblets with purslane and tomatoes (Costillas con verdolagas); Scrambled eggs in chile pasilla sauce (Huevos en chile negro); Pork loin and chile stew (Asado de boda); Pork in spicy tomatillo sauce with cactus strips (Carne de puerco con nopalitos)
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.
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