There is something undeniably soul-satisfying about the rich, smoky flavor of the Mexican Chipotle Pork and Beans Recipe. This dish brings together tender pork shoulder slow-cooked to perfection with the bold kick of chipotle peppers, creamy beans, and a medley of warm spices. Whether you’re feeding a crowd or craving a filling, comforting meal, this recipe offers a delightful balance of smoky heat and hearty richness that feels like a warm hug in every bite.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each element plays a crucial role in building the complex flavor and perfect texture of this dish. From the smoky chipotle in adobo to the comforting beans, every item contributes to a vibrant and satisfying experience.
- 1.5kg / 3lb pork shoulder (skinless, boneless), cut into 6 equal pieces: The star of this recipe, providing tender, juicy meat after slow cooking.
- 1 tsp cooking/kosher salt: Elevates all the flavors and seasons your pork perfectly.
- 1/2 tsp black pepper: Adds a subtle heat layer that complements the chipotle’s smokiness.
- 2 tsp cumin powder: Brings earthy warmth and depth to the overall flavor profile.
- 200g / 7 oz chipotle in adobo: This smoky chili paste is essential for that authentic Mexican chipotle punch.
- 2 tbsp olive oil: Helps brown the pork and sauté the aromatics, enhancing flavor and color.
- 1 onion, finely chopped: Adds sweetness and texture to the base of the stew.
- 4 garlic cloves, finely minced: Infuses a fragrant kick that pairs beautifully with the pork and beans.
- 1/4 cup tomato paste: Contributes acidity and richness, balancing the smoky and spicy elements.
- 1 cup orange juice (real, not reconstituted): Adds a subtle sweetness and citrus brightness that keeps the dish lively.
- 2 cups chicken stock/broth, low sodium: Provides the cooking liquid that keeps everything moist and flavorful.
- 2 bay leaves (fresh or dried): Impart a subtle herbal note that deepens the stew’s aroma.
- 1 tsp cooking/kosher salt (additional): To adjust seasoning as needed during cooking.
- 3 x 420g / 16 oz canned butter beans or lima beans: Creamy beans soften the texture and make the dish hearty.
- 1 tbsp dried oregano: Adds a touch of herbal brightness to complement smoky flavors.
- 1 tsp cumin powder (additional): Reinforces the warm, earthy spice character.
- 1 tsp coriander powder: Offers a citrusy, nutty note to round out the seasoning.
- 1/2 tsp allspice powder: Adds surprising depth with its sweet and peppery notes.
How to Make Mexican Chipotle Pork and Beans Recipe
Step 1: Preparing Your Oven and Pork
Begin by preheating your oven to 180°C/350°F (160°C fan-assisted). While it’s warming up, sprinkle salt, black pepper, and cumin evenly over the pork pieces. This initial seasoning sets the stage for the flavors to develop beautifully during cooking.
Step 2: Creating the Chipotle Puree
Blend the chipotle chilies in adobo sauce until smooth using a stick blender or food processor. This smoky, spicy paste is the heart of the recipe and will infuse every bite with authentic Mexican heat.
Step 3: Browning the Pork
Heat the olive oil in a large oven-safe pot over high heat. Brown the pork pieces in batches to get a crispy, caramelized crust—about 1 minute per side. This browning step locks in flavor and adds texture, making your dish irresistible.
Step 4: Sautéing Aromatics and Spices
Reduce heat to medium, and if the pot is dry, add a little more oil. Sauté the finely chopped onion, minced garlic, oregano, coriander, cumin, and allspice for about 3 minutes. This fragrant base builds flavor depth and prepares the pot for the tomato and chipotle.
Step 5: Building the Sauce
Stir in the tomato paste and cook it off for 2 minutes to remove its raw taste. Then add the smooth chipotle puree and cook an additional 2 minutes, allowing the flavors to marry and intensify.
Step 6: Slow Cooking in the Oven
Pour in the orange juice and chicken stock, add bay leaves, and give everything a good stir. Nestle the browned pork into the liquid, making sure as much meat as possible is submerged. Cover the pot and transfer it to the oven to slow cook for 2 hours until the pork becomes tender and richly infused.
Step 7: Adding the Beans and Final Bake
Remove the lid, stir in the canned beans, and return the pot to the oven uncovered for another 30 minutes. This allows the surface to caramelize and the beans to soak in those smoky, spicy flavors, making every mouthful divine.
How to Serve Mexican Chipotle Pork and Beans Recipe
Garnishes
Adding fresh garnishes like finely chopped white onion, vibrant coriander (cilantro), creamy avocado slices, and a squeeze of bright lime juice transforms this dish into a feast for the senses. These fresh elements contrast beautifully with the smoky richness and bring brightness to your plate.
Side Dishes
Serve this hearty pork and beans stew with Mexican red rice for a comforting, colorful plate. Alternatively, warm flour or corn tortillas are perfect for dunking and wrapping the pork, turning it into deliciously casual tacos that everyone will love.
Creative Ways to Present
For a fun twist, try spooning the pork and beans over crispy tostadas with a dollop of sour cream or crema, topped with shredded lettuce and pickled jalapeños. You can also transform leftovers into stuffed peppers or layer it as a filling in enchiladas for a wonderful variation.
Make Ahead and Storage
Storing Leftovers
This Mexican Chipotle Pork and Beans Recipe tastes even better the next day once the flavors have melded further. Store leftovers in an airtight container in the refrigerator for up to 4 days, making it a practical and delicious meal prep option.
Freezing
Freeze portions in airtight, freezer-safe containers or heavy-duty zip-lock bags. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally, until warmed through. Adding a splash of water or stock can help loosen the sauce if it thickened too much during storage.
FAQs
Can I adjust the spiciness in this Mexican Chipotle Pork and Beans Recipe?
Absolutely! The chipotle in adobo provides a smoky heat, but if you prefer milder flavors, start with less chipotle and add more to taste. Conversely, for extra heat, you can add fresh chopped chilies or a pinch of cayenne.
What type of beans work best in this recipe?
Butter beans or lima beans are traditional and offer creamy textures, but you can use other canned beans like pinto, kidney, or black beans depending on your preference or what you have on hand.
Can I use a slow cooker instead of the oven?
Yes! Brown the pork and sauté the aromatics on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the beans during the last 30 minutes.
Is orange juice necessary for this recipe?
Orange juice adds a subtle sweetness and acidity that brighten the stew and balance the smoky chipotle. Freshly squeezed is best, but you can substitute with a mix of water and a splash of lime if you prefer less sweetness.
Can the dish be made ahead of time for a party?
Definitely. In fact, preparing the Mexican Chipotle Pork and Beans Recipe a day ahead lets the flavors deepen even more. Reheat gently before serving and add fresh garnishes just before guests arrive.
Final Thoughts
This Mexican Chipotle Pork and Beans Recipe feels like a cherished secret waiting to be shared with friends and family. Its bold flavors and comforting textures make it an absolute crowd-pleaser. Whether it’s a cozy weeknight dinner or a festive gathering, I encourage you to make this dish your own and enjoy every smoky, tender bite.
Print
Mexican Chipotle Pork and Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Chipotle Pork and Beans recipe features tender, slow-cooked pork shoulder simmered in a smoky, spicy chipotle and tomato sauce with aromatic spices and buttery beans. Perfect for a hearty meal, it’s ideal served as a stew over Mexican red rice, with tortillas, or as filling for flavorful tacos topped with fresh onion, cilantro, avocado, and lime.
Ingredients
Pork and Seasoning
- 1.5kg / 3lb pork shoulder (skinless, boneless), cut into 6 equal pieces
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tsp cumin powder
Chipotle Sauce
- 200g / 7 oz chipotle in adobo (the chillis + sauce)
- 1/4 cup tomato paste
- 1 cup orange juice (real, not reconstituted sweetened)
Cooking Base
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely minced
- 2 cups chicken stock/broth, low sodium
- 2 bay leaves (fresh, else dried)
- 1 tsp cooking/kosher salt
Beans and Spices
- 3 x 420g / 16 oz canned butter beans / lima beans (or other of choice)
- 1 tbsp dried oregano
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp allspice powder
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) to prepare for slow cooking.
- Adjust Spiciness: Consider the heat level of the chipotle in adobo to suit your taste before proceeding.
- Puree Chipotle: Using a stick blender or similar device, puree the chipotle in adobo until smooth to create a rich, smoky base.
- Season Pork: Sprinkle the pork pieces all over with salt, black pepper, and cumin powder evenly to enhance flavor.
- Brown Pork: Heat olive oil in a large oven-proof pot over high heat. Brown the pork pieces in two batches, about 1 minute per side, then remove and set aside. This step locks in flavor and color.
- Sauté Aromatics: Reduce heat to medium, add more oil if needed, then sauté chopped onion, minced garlic, and herbs/spices (oregano, cumin, coriander, allspice) for 3 minutes until fragrant and slightly softened.
- Cook Tomato and Chipotle: Stir in tomato paste and cook for 2 minutes to develop depth. Add the pureed chipotle and cook another 2 minutes to meld flavors.
- Slow Cook Pork: Add orange juice, chicken stock, bay leaves, and remaining salt. Stir well and bring to a simmer. Submerge pork pieces as best as possible in the liquid, cover with lid, and place the pot in the preheated oven. Slow cook for 2 hours until pork is tender.
- Add Beans and Continue Cooking: Remove the lid, stir in the drained beans, and return the pot to the oven uncovered. Cook for another 30 minutes to allow the surface to caramelize, enhancing flavor and texture.
- Serve: Serve the chipotle pork and beans as a stew over Mexican red rice or alongside warm tortillas. Alternatively, use it as taco filling garnished with finely chopped white onion, fresh cilantro, avocado slices, and a squeeze of lime for a vibrant and delicious meal.
Notes
- Note 1: Using skinless, boneless pork shoulder ensures even cooking and tender meat.
- Note 2: Adjust the amount of chipotle in adobo to manage the dish’s spiciness according to preference.
- Note 3: Use freshly squeezed orange juice, not reconstituted or sweetened orange juice for best flavor.
- Note 4: Butter beans or lima beans provide a creamy texture, but you may substitute with other types of beans if preferred.
- Note 6: While this recipe uses oven slow cooking, the pork can alternatively be slow-cooked on stovetop or in a slow cooker if preferred.
