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Discada Recipe

  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


This Discada recipe is made with pork, chorizo, bacon, pinto beans and is so hearty, delicious and filling.




  • 3 tablespoons olive oil or butter
  • 1 pound pork tenderloin, cut into 1 inch cubes
  • 3 cloves garlic, minced
  • 1 bunch cilantro, minced
  • 1 jalapeno pepper, sliced
  • 1 (15 oz) can pinto beans, with its juices
  • 4 pieces bacon, chopped
  • 1/2 cup soft chorizo, crumbled


  • 4 chiles anchos, deseeded and destemmed
  • 4 roma tomatoes
  • 3 garlic cloves
  • 1/2 yellow onion


  • 1 avocado, diced
  • Cilantro


  1. Make the sauce: Add water in a large pot and bring it to a boil. Add salt and add the chiles anchos, roma tomatoes, garlic cloves, and onion. This should boil for 15 minutes. When it is done, add everything in a blender and about 2 cups of the same water. Reserve for later. 
  2. Meanwhile in a very large pan on medium high heat, brown the pork for about 10 minutes, stirring frequently. We want to just sear it. Remove and set on a plate.
  3. Toss in the chorizo, minced garlic and bacon, stirring frequently until browned, about 8 minutes. Pour in the sauce and bring to a simmer. Return the pork and add the beans and it’s juices into the sauce. Add the pork, jalapeño, beans, cilantro, salt and pepper and cook in the sauce for about 30-40 minutes, until liquid has reduced. (Note: you may need to add some water or broth if you feel the liquid is too thick).
  4. Garnish with cubed avocado and cilantro. 


You may need to add some water or broth if you feel the liquid is too thick.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican