Mexican Chipotle Pork and Beans

Name: Mexican Chipotle Pork and Beans
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 6 - 8 people
Ingredients: 1.5kg / 3lb pork shoulder; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 2 tsp cumin powder; 200g / 7 oz chipotle in adobo; 2 tbsp olive oil; 1 onion; 4 garlic cloves; 1/4 cup tomato paste; 1 cup orange juice; 2 cups chicken stock/broth; 2 bay leaves; 1 tsp cooking/kosher salt; 3 x 420g / 16 oz canned butter beans / lima beans; 1 tbsp dried oregano; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp allspice powder

User Reviews

5.0

117 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs 5 mins
Servings
6 - 8 people
Calories
323 kcal
Course
Main Course
Cuisine
Mexican

Mexican Chipotle Pork and Beans

Kai Walton

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Recipe video above. This is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, eat like stew!SPICE NOTE: This sauce is spicy. Not off-the-charts spicy, but it has a good kick! If you're concerned, remove half the chillis from the can of chipotle in adobo (as the chillies are where the spiciness is). If you're still worried, best to give this a miss because chipotle in adobo IS spicy!!

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Ingredients

Servings

Pork:

1.5kg / 3lb pork shoulder (skinless, boneless), cut into 6 equal pieces (Note 1)
1 tsp cooking/kosher salt
1/2 tsp black pepper
2 tsp cumin powder

Sauce:

200g / 7 oz chipotle in adobo - the chillis + sauce (Note 2)
2 tbsp olive oil
1 onion , finely chopped
4 garlic cloves , finely minced
1/4 cup tomato paste
1 cup orange juice (real, not reconstituted sweetened stuff - Note 3)
2 cups chicken stock/broth , low sodium
2 bay leaves (fresh, else dried)
1 tsp cooking/kosher salt
3 x 420g / 16 oz canned butter beans / lima beans , or other of choice (Note 4)

Dried herbs & spices

1 tbsp dried oregano
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp allspice powder

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Instructions

Preheat oven to 180°C/350°F (160°C fan).
SPICINESS - Read note above about spiciness!
Puree chipotle in adobo until smooth using a stick blender or similar.
Sprinkle pork all over with salt, pepper and cumin.
Brown pork - Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, the remove onto a plate (~ 1 minute each side).
Sauté - Cool the pot slightly then return to medium heat. If the pot looks dry, add 1 tbsp oil. Sauté onion, garlic, the herbs & spices for 3 minutes.
Cook off tomato & chipotle - Add tomato paste and cook it off for 2 minutes. Add chipotle puree and cook for 2 minutes.
Slow cook 2 hours - Add remaining ingredients EXCEPT beans. Stir, then bring to simmer. Place pork in - arrange so its submerged as best as possible. Cover with lid. Place in oven for 2 hours. (Note 6 other cook methods)
Add beans, cook 30 min - Remove lid, add beans. Return to oven for 30 minutes without lid to caramelise the surface. The pork will be fork-tender!
Serve like stew over Mexican red rice or with tortillas for dunking. Or make wickedly food tacos with finely chopped white onion, fresh coriander/cilantro, avocado slices and a squeeze of lime. More serving options above the recipe video.

Notes

Pork shoulder - Tough cut of meat made for slow cooking into fall apart submission. Chuck beef and boneless beef ribs will also work great!
Chipotle in adobo - smoked, dried jalapeños (chipotles) that are rehydrated and canned in a tangy, spicy red sauce that packs a load of flavour. In this recipe, we're using both the chipotles and sauce (some recipes only use one or the other) and pureeing the chipotles for maximum flavour release.
Orange juice is used sparingly like stock in Mexican cooking. It doesn't make it taste orangey, it adds a touch of sweetness and more flavour than just using sugar.
Beans - I realise butter beans are not authentic but I love how big and meaty they are, it just works with the succulent pork! Pinto or black beans would be a more strictly authentic choice for Mexican cooking, though honestly, any type of beans will work here.
Other cook methods: Slow cooker 6 hours on low or 2 hours on the stove on a low heat, stirring every now and then to ensure the base doesn't catch.
However, the final 30 minutes in the oven is recommended no matter what slow cook method you use as it caramelises the surface (flavour boost!) and reduces the sauce.
Store in the fridge for 4 days, or freezer for 3 months.
Nutrition per serving assuming 8.

Nutrition Information

Show Details

Calories 323cal (16%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 70mg (23%) Sodium 1079mg (45%) Potassium 820mg (23%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 217IU (4%) Vitamin C 20mg (22%) Calcium 70mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6- 8 people

Amount Per Serving

Calories 323 kcal

% Daily Value*

Calories	323cal	16%
Carbohydrates	27g	9%
Protein	27g	54%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	70mg	23%
Sodium	1079mg	45%
Potassium	820mg	17%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	217IU	4%
Vitamin C	20mg	22%
Calcium	70mg	7%
Iron	5mg	28%