Mexican Chipotle Pork and Beans
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 50 mins
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Total Time
3 hrs 5 mins
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Servings
6 - 8 people
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Calories
323 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chipotle Pork and Beans
Description
This recipe combines skinless, boneless pork shoulder pieces seasoned with kosher salt, black pepper, and cumin powder, browned and then slow-cooked in a chipotle-in-adobo tomato sauce enhanced with onion, garlic, tomato paste, orange juice, chicken stock, and fresh bay leaves. Dried oregano, cumin, coriander, and allspice add depth to the sauce. The pork cooks slowly in the oven, allowing flavors to meld and the meat to become tender.
After two hours of slow cooking, canned butter beans are added for thirty minutes to absorb flavors and contribute a creamy yet hearty bite. The uncovered finishing stage in the oven caramelizes the surface, enhancing the taste with a subtle crust and reducing the sauce. The smoky chipotle peppers in adobo provide a moderate heat level balanced by the orange juice's sweetness and the buttery beans.
This Mexican pork main is rich and flavorful, ideal served with rice or tortillas, making a satisfying meal with both protein and legumes combined. The inclusion of butter beans lends a satisfying thickness and mouthfeel to the sauce, differing from traditional pinto or black beans but complementing the pork well.
According to the notes, alternative slow cooking methods include using a slow cooker on low for six hours or stovetop simmering for two hours, though the oven finish is recommended to enhance flavor. Leftovers store well refrigerated for up to four days or frozen for three months, making this a practical dish for meal planning.
Ingredients
Pork:
- 1.5kg / 3lb pork shoulder (skinless, boneless), cut into 6 equal pieces (Note 1)
- 1 tsp kosher salt cooking 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 finely minced, cloves
- 1/4 cup tomato paste
- 1 cup orange juice (real, not reconstituted sweetened stuff - Note 3)
- 2 cups chicken stock low sodium, or broth
- 2 bay leaf fresh, else dried
- 1 tsp kosher salt cooking salt
- 3 x 420g / 16 oz butter beans or other of choice (Note 4, canned or lima beans
Dried herbs & spices
- 1 tbsp oregano dried
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp allspice powder
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
- The pork shoulder is best slow-cooked to tenderize the tough meat; chuck beef or boneless beef ribs may be used as alternatives.
- Chipotle in adobo sauce provides smoky heat; both the peppers and sauce are pureed for full flavor integration.
- Orange juice is used in moderation to add subtle sweetness and depth, not an orange flavor.
- Butter beans offer a meaty texture, though pinto or black beans are more traditional in Mexican cooking; any canned beans work.
- Alternate cooking methods include slow cooker or stovetop, but the oven finish caramelizes and reduces the sauce for best flavor.
- Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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