Traditional Frijoles con Veneno
Yamilette González
A traditional recipe from Monterrey, frijoles con veneno are a flavor-packed dish no one can resist! These traditional frijoles con veneno, which roughly translates to “beans with poison”, are only dangerous due to their addictive flavor thanks to the combination of pork ribs, pinto beans, and spicy adobo sauce prepared with ancho and guajillo chiles. Quick and easy to prepare, these frijoles con veneno are about to become one of your favorite Mexican recipes.
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Ingredients
8
Portions
  • some water, boiling, for cooking the pork
  • 800 grams pork ribs, cut into chunks
  • 1/2 onions, for cooking the pork
  • some coarse salt, for cooking the pork
  • 6 ancho chiles, trimmed and seeded, rehydrated in hot water
  • 4 guajillo chiles, trimmed and seeded, rehydrated in hot water
  • 2 cloves garlic
  • 1 1/2 cups orange juice, strained
  • 1/4 cups apple cider vinegar
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 2 bay leaves
  • 3 cups pinto beans, cooked
  • 1/2 onions, for the beans
  • 1 clove garlic, for the beans
  • 1/2 cups chicken broth, for the beans
  • some salt, for seasoning
  • some pepper, for seasoning
  • 3 tablespoons lard, for cooking
  • cilantro, for garnish
  • flour tortillas, for serving
Preparation
1h
45 mins
Easy
  • In a pot with plenty of boiling water, place pork ribs, onion, and plenty of coarse salt. Cover and cook over medium heat for 30 minutes. Once pork is cooked through, remove and cut into small-sized cubes. Set aside.
  • For the adobo sauce: In a blender, combine ancho chiles, guajillo chiles, garlic, orange juice, apple cider vinegar, cumin, oregano, bay leaf, salt, and pepper and blend until completely incorporated. Set aside.
  • In a saucepan or deep skillet over medium heat, melt a tablespoon of lard and fry pork cubes for 3 minutes. Pour in adobo sauce and bring to a boil stirring constantly. Remove from heat and set aside.
  • In a blender, combine pinto beans, onion, garlic, and chicken broth and blend until smooth.
  • In a saucepan over medium heat, melt lard and add blended beans, 2 to 3 tablespoons of adobo sauce, and a bit of pork. Stir until incorporated, season with salt, and cook until thickened. Serve traditional frijoles con veneno topped with a bit of adobo pork and cilantro, and with flour tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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