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INGREDIENTS:1 5-lb. pork shoulder
2 lbs. pork sausage links
2 lbs. smoked pork sausage
2 lbs. pork chorizo sausage
6 ham hocks
5 lbs. black beans
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. cayenne pepper
1 Tbsp. salt
6 bay leaves
1 onion, chopped DIRECTIONS:Soak black beans overnight. Roast pork shoulder in 500°F oven for 2 hours, then cut into pieces. Cook all sausage to medium doneness.

In stock pot, add chopped onions and saute. Add bay leaves and chorizo. Add all seasonings and beans, plus enough water to cover beans by 3 inches. Add ham hocks and cook for 1 hour, then remove ham hocks and pick meat. Add meat, remainder of sausage and pork shoulder to stock pot. Cook another 2 hours. Serve over rice and garnish with fresh salsa and sauteed greens. SERVINGS:6-8 generous servings From:Chef Anthony Lamas, Jicama, Louisville, Kentucky PHOTO CREDIT:Photo Credit: JICAMA/JOHN NATION