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
Scale
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.
