"Ibes con Puerco" is a flavorful and hearty Yucatecan dish that perfectly captures the essence of traditional Mexican cuisine. Featuring tender fresh white beans (ibes) and various cuts of succulent pork simmered to perfection in a rich broth, it is topped off with a fresh, rustic tomato salsa (chiltomate) and colorful garnishes. This classic dish promises an exotic culinary journey straight to the Yucatan Peninsula.

Ingredients

🫘 1 kilo ibes, tender fresh white beans
🐖 600 g cabeza de lomo de cerdo, pork head of loin
🦴 500 g codillo de cerdo, pork hock with bone
🍖 500 g costilla de cerdo, pork ribs tender with white bones
🍃 Epazote, Yucatecan variety small leaves
🧅 1 piece of onion
🧄 1/2 head of garlic
🧂 Salt

Chiltomate

🍅 8 roasted Roma/plum tomatoes
🧄 1 clove garlic
🧂 Salt
🌿 Cilantro chopped

Garnishes

🌿 Cilantro chopped
🧅 Red onion finely diced
🥑 Avocado sliced
🍋 Lime wedges
🌶️ Chili habanero sliced
⚪ Radishes sliced

Instructions

1- Prepare the Pork:

• Cut the pork head of loin, pork hock, and pork ribs into desirable pieces.

2- Boil Water:

• Place a large pot on the NutriChef induction cooktop filled with water and bring to a boil.

3- Cook the Pork:

• Add all pork pieces into the boiling water. Cover and let simmer for 25-30 minutes.

4- Add Ibes (White Beans):

• After 25-30 minutes, add the ibes to the pot.

5- Season the Broth:

• Add onion, garlic, epazote, and salt.

6- Continue Cooking:

• Cover and simmer until the pork and beans are tender, approximately another 40 minutes.

7- Prepare the Chiltomate:

• Roast tomatoes until charred. In the molcajete, mash garlic with salt, add the roasted tomatoes, and mash until the desired consistency is reached. Stir in chopped cilantro and adjust seasoning.

8- Serve:

• Ladle a generous portion of ibes and pork into a bowl.
• Top with chiltomate, and garnish with onion, radishes, cilantro, avocado, lime, and optional habanero chili.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6-8 servings
Calories: 450
Protein: 30 g
Fats: 25 g
Carbohydrates: 30 g
Equipment:

• NutriChef Induction Cooktop
• Large stainless steel pot
• Tongs
• Molcajete, traditional stone mortar and pestle
• Various kitchen knives
• Bowls for serving

Cooking Tips:

• Using fresh ibes is key to achieving the authentic taste.
• The combination of pork cuts enhances the broth's rich flavor.
• Traditional preparation of chiltomate in a molcajete intensifies its rustic and smokey flavor.

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La Tía Zazil: https://www.youtube.com/c/LaT%C3%ADaZazil

Ibes con Puerco