At least my version and definitely not TexMex.
First off I browned some bacon and pork lard in a kettle and added onion and salt.
Next I added some soaked black beans cilantro and water and let cook down.
It was one cup of dried black beans and 5 cups of water.
Traditionally you would brown cubes of pork butt and do this but I didn't have any.
What I did have was a big section of pork loin.
Since pork loin cooks so fast and is tender anyway I saved cooking it at the last like you would seafood.
The only spices for the beans were the bacon salt and black pepper.

Now the next addition to this is the salsa.
I heated up some of the homemade lard in a skillet and added diced carrots the carrots are what supposedly are not traditional in the one I saw but I thought it would be a nice addition.
These were cooked until almost tender and then I added diced onion and cooked.
Next I mashed this up with a potato masher and let continue to caramelize.

Next step I took a can of diced tomatoes and hit them with a stick blender.
Put these in the mix of onion and carrots and added 3 chopped habanero chiles no seeds.
And let reduce down.

I put the cubes of pork loin in the beans and some of the salsa.
And cooked just till the loin was cooked.

Now for the finishing touch.
The beans were pur in a bowl and some of the remaining salsa was put on top along with.
Sliced radish chopped habanero and cilantro.
Sliced avocado on the sides.
You won't get this at your local TexMex restaurant.
But by hoot it is very close to the real thing.
You can cut way back on the habanero as I'm sort of immune to the heat.
Even my nose is running.

That looks fantastic!

I'm still working that pork gulyas aka 'pork and pickle' recipe with hot pickled peppers sour cream and noodles, but this time I had pork tenderloin, and that worked just as well as pork butt and a very tender result. Also added a ton of vegetables - a huge bowl of chopped cabbage to finish off the massive thing I was gifted from the farm, fresh peppers from the store, my own tomatoes from the freezer.

Your fresh veggie toppings look mouthwatering I must say.. I need to plant some cilantro!

Bower wrote: ↑Sat Jan 29, 2022 2:30 pm That looks fantastic!

I'm still working that pork gulyas aka 'pork and pickle' recipe with hot pickled peppers sour cream and noodles, but this time I had pork tenderloin, and that worked just as well as pork butt and a very tender result. Also added a ton of vegetables - a huge bowl of chopped cabbage to finish off the massive thing I was gifted from the farm, fresh peppers from the store, my own tomatoes from the freezer.

Your fresh veggie toppings look mouthwatering I must say.. I need to plant some cilantro!

Thank you and you should grow cilantro.
I don't because it's cheap here and fresh all year long.
I bought three bunches for 99 cents today at the Mexican market.

If there were any ethnic food if forced to eat for the rest of my life it would be Mexican or Latino food.
They have everything to offer.
It ain't all corn tortilla chips tacos burritos and salsa.