Mexican Hotpot Recipe


  • 12 oz (340 g) pinto beans
  • 8 oz (225 g) belly pork
  • 2 tablespoons olive oil
  • 1 large onion, peeled and slices
  • 1 red and 1 green sweet pepper, quartered, pith removed and sliced
  • 2 or 3 cloves of garlic, peeled and crushed
  • 2 teaspoons chilli sauce or 2 chillies finely chopped
  • 1 lb (450 g) tomatoes, peeled and quartered
  • 8 oz (225 g) garlic sausage, sliced thickly
  • Salt and pepper


  1. Soak the beans overnight covered in water.
  2. Drain the beans and put in a pan.  Cover with cold water and bring to the boil. Reduce the heat and simmer for about 50 minutes until tender. Drain and keep back ¾ pint (400 ml) of the cooking liquid.
  3. Brown the belly pork slices under a grill on both sides. Allow to cool a little and then cut into chunks.
  4. Heat the oil in a large pan, add the onions and peppers and saute until tender.
  5. Add the garlic, tomato puree, chilli sauce or chillies, pork pieces, beans and the reserved cooking liquid.
  6. Bring to the boil and then reduce to a simmer for another 50 minutes or so.
  7. Add the tomatoes, garlic sausage and salt and pepper to taste.
  8. Simmer for another 30 minutes.

Serves 4 to 6 depending on appetite. Belly pork and garlic sausage relatively cheap to purchase and this is a hearty main course on its own.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Pork Recipes

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