Mexican Pork Belly and Beans

This rich and hearty dish is great with a green salad and crusty bread.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1 lb. pork belly, cut into 1 " chunks
  • 1 large white onion, chopped fine
  • 1 1⁄2 cups pureed tomatoes
  • 2 Tbsp. molasses
  • 1 tsp. chili powder
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. dried oregano
  • 2 cups canned pinto beans
  • 1⁄4 cup tequila


  • In a large, Dutch oven over high heat, sear the pork belly, skin-side down, until dark brown, about 5 minutes. Transfer to a plate.
  • Discard all but 2 tablespoons of fat; reduce heat to medium-high, add onions and cook, stirring often until soft, about 5 minutes. Stir in the tomatoes, molasses, chili powder, cumin, and oregano; stir well. Add the beans. Bring to a boil. Gradually stir in the tequila and continue to cook, uncovered, for 1 hour or until the pork is well done and the mixture is the consistency of a rich stew; stir occasionally.