Ibes con Puerco

A traditional Yucatecan dish, ibes con puerco is the springtime brother of frijol con puerco, made with fresh young lima beans that grow in the milpas beside the corn. The beans are simmered with pork and epazote until they burst and thicken the broth into a creamy stew. It is seasonal cooking at its simplest — a handful of ingredients, one pot, and a flavor that tastes like the Yucatán.

Why this recipe works: The magic happens when the beans start to burst. As they cook, the starch thickens the broth naturally into a rich, velvety stew with no blending required. Pork shoulder adds savory depth, epazote brings its distinctive herbal note, and a punchy habanero salsa on the side keeps every spoonful interesting.

Key ingredients

• Fresh or dried lima beans: fresh young lima beans are traditional; dried butter beans or large lima beans work beautifully too.
• Pork shoulder or ribs: cut into chunks — it becomes tender as it simmers with the beans.
• Epazote: the essential herb. It has a unique, slightly medicinal aroma and also helps digestibility of beans. Dried epazote is a fine substitute.
• Onion, garlic, and tomato: the base of the broth.

Technique tips

If using dried beans, soak them overnight and give them a head start in the pot before adding the pork. Season with salt only after the beans are tender — salt too early can keep them firm. Simmer gently, stirring occasionally, until a good portion of the beans have burst and the broth has turned creamy; this can take anywhere from 1 1/2 to 2 1/2 hours. Taste for salt and adjust right before serving.

Serving and storage

Serve in deep bowls with warm corn tortillas, lime wedges, and a habanero salsa on the side — the heat against the creamy beans is the whole point. Leftovers keep in the fridge for 4 days and actually improve overnight as the flavors meld; reheat gently with a splash of water or broth. The stew also freezes well for up to 3 months.

Yucatán recipes →