Fiery Salsa with Black Beans and Pork

Salsa with Black Beans and PorkBefore this post gets a bit long, I just want you to know that you should make this. Just make it. It is out of this world in flavor, texture, and taste. If you are watching your meat intake (vegetarians), just skip the pork step. Let’s get started.

Total Time: < 30 minutes


  • 1 bulb fresh garlic, rough chop
  • 1 bunch of fresh cilantro, rough chop
  • 1 large yellow onion, chopped
  • 3 habenero peppers, seeds in (if you do not like the heat, use 1 or 2; 3 will clear the ears)
  • 2 14oz cans of diced tomatoes with jalapenos
  • 1 lb of cubed pork, chop suey style, otherwise, trimmed fat
  • 1 14oz can of black beans, cooked, then roughly mashed for texture
  • 1 tbs of olive oil

Now you will need a food processor for a couple of these steps; one to make the salsa, and two to rough chop the cooked pork. Ready? Here we go.

In the processor, add the onion, cans of tomato with japs, habaneros, cilantro, and garlic. Pulse to make a fine salsa. You could stop here if you do not have the patience, as what you have sitting in front of you if extremely delicious, however we will continue, so place this salsa in a large bowl.

Salsa with Black Beans and PorkNow, heat a large skillet with the olive oil and bring to a medium-high heat. Add the pork and cook through, roughly 7-9 minutes. While the pork is cooking, heat your beans and cook for roughly four minutes at a nice boil, then with a masher, or fork, mash to a rough texture, not a fine mash.

Bring the pork back to the food processor and do a few pulses on this. You want to break down the meat, but nothing in terms of a puree, just a medium to fine chop.

Add the pork, and the beans to the salsa and mix with a large spoon. Serve with chips or whatever else you would put salsa on. Oh yeah, did I mention you could serve this warm, cold, or at room temperature? How good is that? Trust me folks, this one is one you will keep coming back to. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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