Pork Rinds Recipe with beans
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Pork Rinds With Beans recipe

Tasty fried pork dish with beans and nopal. The nopal is a typical vegetable and characteristic from Mexico that extends more and more around the world.This dish combines fiber with protein, giving a unique and exquisite flavor.
Prep Time20 mins
Cook Time2 hrs
Nopales Prep Time15 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beans, Nopales, Pork
Servings: 10 people

Ingredients

Ingredients For beans

  • 17 1/2 oz Black beans
  • 2 Garlic cloves
  • 0.8 gallons Water
  • 1 Onion
  • Oil
  • Salt

Ingredients to cook nopales

  • 10 Nopales
  • Water
  • 2 Garlic cloves
  • 2 Bay leaves
  • 5 Tomato leaves (Optional)

Ingredients for main dish

  • 10 Nopales (Those we cooked earlier)
  • 18 oz Pork Rinds
  • Epazote
  • Dried chili veins
  • Onion
  • Chicken concentrate
  • Oil
  • Salt

Instructions

For beans

  • Clean and wash the beans. Place them in an express pot together with 0.8 gallons of water.
  • Add onion, garlic and a little oil. Cover the pot when it starts to steam. Lower the flame and let it cook for an hour and a half.
  • Turn off the heat, let the pot cool, uncover and boil again until the broth begins to thicken.
  • Add salt to taste.

For nopales

  • Cut the nopales into squares. Place them in a pot with very little water (the water should not cover the nopales).
  • Add half onion, 2 garlic cloves, 2 bay leaves and 5 tomato leaves (optional)
  • Put the nopales to cook. When they are cooked, remove them from the fire and drain them.

For main dish

  • Heat oil in a saucepan.
  • Fry an onion cut into cubes and when it's lightly browned, add the nopales and continue frying for 5 minutes.
  • Add the beans and boil for 3 minutes.
  • Add pork rinds and dip it. Let boil for a few minutes until it's soft.
  • Add the chicken concentrate, the chili veins and epazote. Mix well and let boil for 5 minutes.
  • Check the seasoning and serve with hot totillas.

Video

Notes

  • Nopales can be boiled with tomato leaves so that they are not too sluggish after cooking.