Slow-roasted pork shanks with chiles anchos over refried beans (Frijoles con veneno) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 208) by Rick Martinez

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

Accompaniments: Sinaloan-style wheat flour flatbread (Tortillas de harina estilo Sinaloa); Crispy corn flatbread (Tostadas de maíz): Baked tostadas

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 pork ribs or pork shoulder for pork shanks; and this book's "Porky refried beans (Frijoles refritos)" for commercial refried pinto beans.

  • Stephenn31 on February 12, 2024

    Would make again. Balanced. Good as part of a bigger Mexican meal

  • RachaelHeath09 on August 19, 2023

    I’ve made this twice now and it’s amazing. Absolutely love it. It’s a perfect tostada topping and it’s been a hit both times we made it with adults and kids.

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