My favorite chef to watch on pbs Saturday mornings is Jacques Pepin. This recipe is a modification of one I found in his book “The Apprentice,” the story of his life as a young boy working his way through restaurants and becoming the famous chef he is today. Such an enjoyable and humorous book, no matter how interested you are in cooking, and with a recipe to start every chapter. This recipe is obviously not French, it comes from his Puerto Rican wife Gloria.
I’m doing my best to pass my love and knowledge of cooking on to my kids. Last Saturday, my 3 year old came to me crying and said “mom, my cartoons are over and Jacques Pepin is on….waaaaah!” I think that means I’m succeeding:) Hope you enjoy this variation of taco night!
Try it with Homemade Guacamole.
Pork and Three Bean Tacos
- 2 T olive oil
- 1lb pork chops or cutlets thin cut (I bought a package of 5 very thin cutlets)
- ½ t kosher salt
- 8 grinds fresh black pepper
- 1 onion chopped
- 1 red or yellow bell pepper chopped
- 1 tomato chopped
- 1 can black beans drained and rinsed
- 1 can garbanzo beans drained and rinsed
- 1 can white or pinto beans any kind, drained and rinsed
- 3 cloves garlic minced
- ½ t kosher salt
- 3 c chicken stock
- 1 t cumin
- 2 scallions sliced
- 3 T cilantro chopped
- rice tortillas or chips, guacamole, shredded white Cheddar cheese for serving
- Heat 2 T oil in a large bottom pot over medium high heat. Season the pork cutlets with salt and pepper and add them to the oil, cook until they start to brown, flip and brown the other side
- Once pork is flipped, add the onion, bell pepper and tomato over the top and around the pork and saute another 5 to 10 minutes
- Add the beans, garlic, and cumin and season the mixture with more salt and pepper
- Add the chicken stock, bring to a boil, then lower the heat to medium low and simmer for 1-2 hours or until the pork is tender (time will depend on the thickness of the pork) and starting to break apart into chunks (use tongs to help break it up). The liquid should reduce by about half, it will be a little brothy/soupy. Add the scallions and cilantro and serve.
- At this point, it's done when the pork is tender and shreddable...if you want to serve it as a "burrito bowl" over rice you can leave a little more liquid. If you want to serve it in tortillas, use a slotted spoon so it isn't too much liquid or let it keep cooking until more liquid is evaporated.
- Serve with rice, tortillas, cheese, guacamole, and yogurt or sour cream
- **The pork and bean mixture can be frozen, just thaw in the refrigerator overnight and reheat in a pot