Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..
(click image to enlarge)
Makes about 4 large tacos
1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper
Brown pork belly in a heavy skillet over medium heat. Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.
Add onions, poblano peppers and garlic and cook until onions begin to brown.
Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.
I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.
This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!