Each person can “puuch” or mash and mix their chosen garnishes in their bowl, then mop it all up with warm corn tortillas.






Skill level

Average: 3.7 (5 votes)

Big in volume and flavour, this is a generous meal to fill the masses. 


  • 900 g black beans, rinsed and drained
  • 1.8 kg pork shoulder, butt, or country-style ribs (or a combination) cut into 5 cm chunks
  • 1 white onion, outer peel removed and halved crosswise without cutting ends off
  • 15 sprigs coriander, tied with kitchen twine
  • 1 tbsp coarse sea salt
  • 8-10 radishes, julienned or cut into thin strips
  • 1 cup coriander, leaves and upper stems coursely chopped
  • 1 ripe avocado, halved, pitted, meat scooped out and diced
  • 4 limes, quartered
  • Yucatecan tomato sauce or Chiltomate, to taste (optional)
  • Habanero chillies, to taste, either "dipped" or finely chopped (optional)
  • Warm corn tortillas, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.

Incorporate the pork chunks, halved white onion, coriander sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.

Serve with garnishes of julienned radishes, chopped coriander, diced avocado, lime quartres, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.