- 2 pounds black beans rinsed and drained
- 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
- 1 white onion outer peel removed and cut in half crosswise without cutting ends off
- 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
- 1 tablespoon kosher or coarse sea salt
- 8 to 10 radishes julienned or cut into thin strips
- 1 cup coarsely chopped cilantro leaves and upper stems
- 1 ripe avocado halved, pitted, meat scooped out and diced
- 4 limes quartered
- Yucatecan tomato sauce or Chiltomate to taste (optional)
- Habanero chiles to taste, either "dipped" or finely chopped (optional)
- Warm corn tortillas
- 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, epazote or cilantro 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 cilantro, diced avocado, lime quarters, 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.