Make the RO*TEL® Rockin’ Guacamole recipe x 2 and keep cool.
For the Beans: In a small pot on high heat cook the pork belly until crispy and brown, about 6 to 7 minutes. Next, add in the beans and cook over low heat until hot. Cool once cooked.
For the Coleslaw: Combine all ingredients in a medium sized bowl and keep cool.
For the Elotes: Combine all ingredients into a medium sized bowl and keep cool.
For the Tomatillos: Coat the tomatillos in 2 tablespoons of olive oil, salt and pepper to taste, and roast on a hot grill for 5 to 7 minutes or until lightly charred. Remove from the heat, roughly chop and cool.
To serve: Serve the guacamole alongside some tortilla chips, pinto beans, radish coleslaw, elotes, pomegranate seeds, sliced cucumbers and roasted tomatillos.