Callos With Pork And Beans Recipe: Slow-Simmered Mexican Stew With Tripe and Smoky Depth

This slow-simmered Mexican callos with pork and beans delivers the bold, smoky flavors of traditional Mexican stews—rich with tender tripe, savory pork, and hearty beans. 🔥 After years of perfecting this dish in my kitchen and at The Smoky Pig, I’ve developed a method that transforms tough tripe into melt-in-your-mouth texture while building deep, aromatic layers.

The secret lies in the slow cook, where spices and pork fat meld into a flavorful broth that clings to every bite.

What sets this recipe apart is the balance of textures and flavors: crispy edges on the tripe, tender pork chunks, and beans that soak up the smoky, spiced broth. I’ve included a detailed guide for prepping the tripe—essential for safety and tenderness—so you can focus on the rewarding simmering process.

The result is a dish that’s hearty enough for a family dinner but elegant enough for gatherings, with optional sides like warm tortillas or steamed rice to round out the meal. The aroma alone will have everyone gathering around the table, but the first bite is where it truly shines.

Each spoonful delivers a symphony of smoky cumin, bright oregano, and the deep umami of slow-cooked pork and tripe. This isn’t just a side dish—it’s a celebration of Mexican comfort food, packed with protein and flavor that lingers long after the last bite.

For those new to callos, don’t let the tripe intimidate you. With the right preparation and patience, this recipe transforms it into something irresistible. Let’s get started on creating a dish that’s as rewarding to make as it is to eat.

Ingredients for callos with pork and beans

Sixteen ingredients for a stew that tastes like home cooking with deep Mexican roots.

The tripe is the star, but it needs tender love. Look for beef tripe at your local butcher or Latin market—the cleaner and fresher, the better. If you're nervous about prepping it yourself, many markets sell it pre-cleaned and cut. For the pork, bone-in shoulder adds incredible flavor as it braises. If you can't find guajillo chiles, ancho chiles work too, but guajillo gives that bright, slightly tangy depth. Toast your spices—cumin and chiles—just until fragrant. That toasted aroma is what makes this dish smell like a Mexican abuela's kitchen.

No dried beans? Canned beans work in a pinch, but rinse them well. Short on guajillo chiles? Dried arbol chiles or even chipotle powder can add heat, but guajillo's earthy sweetness is irreplaceable. The tomatoes should be fresh—canned tomatoes work but lose that bright acidity. For extra richness, add a splash of beer or a splash of vinegar to the broth. And if you're feeling fancy, a piece of smoked paprika in the broth adds that smoky depth without overpowering. The lime at the end? Freshly squeezed only—bottled juice just won't cut it.

This stew tastes even better the next day—plan ahead and make it a day before serving. Store in the fridge for up to 5 days or freeze for 3 months. The flavors meld beautifully overnight, and the tripe gets even more tender. For serving, warm tortillas or steamed rice are perfect, but honestly, this stew stands alone. If you're making it ahead, reheat gently on the stove—no microwave!—and add a splash of water or broth to keep it moist. The aroma alone will have everyone in your house gathering around the pot.

Step-by-step instructions for slow-simmered callos with pork and beans

This hearty Mexican stew transforms humble ingredients into rich, smoky comfort.

Heat a large Dutch oven over medium-high heat and add the 0.25 cup olive oil. Working in batches, add the 2 lbs beef tripe (callos) and 2 lbs pork shoulder, searing each piece until golden brown on all sides—about 5-7 minutes total. This step develops the rich, meaty foundation of your stew.

Remove the meat and set aside. In the same pot, add 2 chopped yellow onions and cook for 5 minutes until softened and starting to caramelize. Add the 6 peeled garlic cloves and cook for 30 seconds just until fragrant—don't let them burn. This aromatic base builds the stew's complex flavor profile.

Reduce heat to medium and add the 2 tbsp ground cumin and 1.5 tbsp dried oregano, stirring for 1 minute until toasted and fragrant. This toasting deepens their flavors and prevents bitterness. Add the 4 whole guajillo chiles and cook for 30 seconds to infuse their smoky essence.

Pour in the 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Add the 2 whole bay leaves, 1.5 tbsp salt, and 1 tsp black peppercorns, bringing everything to a gentle simmer. Return the seared meats to the pot and let it cook uncovered for 15 minutes to develop initial flavors.

Add the 2 cups dried pinto beans (drained if previously soaked) and the 4 chopped tomatoes to the pot. Bring to a boil, then reduce heat to low and partially cover. Let it simmer for 1.5 hours, stirring occasionally, until the beans are tender and the meat is fork-tender. The stew should reduce slightly, creating a rich, concentrated flavor.

Here's the thing—this long simmer is crucial. It breaks down the tough tripe fibers and melds all the flavors into one cohesive, comforting stew. If the liquid reduces too much, add ½ cup water to maintain the proper consistency.

Remove the pot from heat and let it rest for 5 minutes. Discard the bay leaves and stir in the juice of the 1 whole lime. This bright citrus note cuts through the richness and balances the deep, smoky flavors. Taste and adjust seasoning—you might need a bit more salt or lime to your preference.

Garnish with the 0.25 cup chopped fresh cilantro just before serving. This final touch adds freshness and visual appeal. Ladle the stew into bowls and serve immediately with warm tortillas or crusty bread to soak up every last drop of that flavorful broth.

Regional styles of this dish

Mexican Heartland

In the heart of Mexico—particularly in central states like Jalisco and Guanajuato—this stew is a Sunday dinner staple. The version I learned from my abuela in Jalisco uses hogao, a sofrito of tomatoes, onions, and garlic, as the base.

The tripe is often pre-boiled separately to remove impurities, then simmered with the pork and beans. I’ve kept that tradition here, but I’ve simplified the process by searing everything together first. 🌶️

Texas Twist

When I traveled through Texas, I noticed how Tex-Mex versions often include chorizo or ground beef alongside the pork. For a Texas-style callos, swap 1 lb of pork shoulder for 1 lb ground chorizo or add ½ lb ground beef when browning the meats.

The chorizo adds a smoky, spicy kick that pairs perfectly with the beans. I also like adding ½ cup diced jalapeños to the stew for extra heat.

Oaxacan Influence

Oaxaca takes callos to another level by incorporating mole negro into the stew. For an Oaxacan-inspired version, prepare a small batch of mole negro (about ½ cup) and stir it into the stew during the final 30 minutes of simmering.

The deep, complex flavors of the mole—chocolate, chiles, and spices—elevate the dish to restaurant-quality. If you’re short on time, 2 tbsp of adobo sauce can mimic that smoky depth.

Caribbean Fusion

In coastal regions like Veracruz, callos often gets a tropical twist with ingredients like coconut milk or plantains. For a Caribbean-inspired version, stir in ½ cup coconut milk during the last 15 minutes of cooking to add creaminess.

Add 1 ripe plantain, sliced and fried until caramelized, as a garnish. The sweetness of the plantains balances the smoky, savory flavors beautifully. 🌴

Northern Mexico Style

Up north, in states like Chihuahua, callos often includes potatoes and carrots> for extra heartiness. Add 2 medium potatoes and 2 carrots, peeled and diced, when you add the beans. The potatoes soak up the flavorful broth, making each bite even more satisfying.