Name: Mexican Chipotle Pork and Beans Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 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; 200g / 7 oz chipotle in adobo (the chillis + sauce); 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); 2 cups chicken stock/broth, low sodium; 2 bay leaves, fresh or dried; 1 tsp cooking/kosher salt; 3 x 420g / 16 oz canned butter beans / lima beans or other beans of choice; 1 tbsp dried oregano; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp allspice powder

Introduction

This Mexican Chipotle Pork and Beans recipe brings bold smoky flavors to tender pork shoulder slow-cooked in a rich, spiced sauce. It’s perfect for a comforting meal served with rice, tortillas, or as filling for tacos. The combination of chipotle, cumin, and hearty beans makes it a satisfying dish for any occasion.

A white bowl holds a rich, dark red stew with chunks of shredded meat and soft beans, covered in thick sauce, topped with green cilantro leaves. On one side inside the bowl, there are thin slices of bright green avocado sprinkled with small white onion pieces. Next to the avocado, several folded pieces of lightly charred tortilla rest along the edge of the bowl. Two lime wedges, one green and one yellow, are placed on top of the tortillas. A silver fork is pulling apart a piece of meat in the stew. Around the bowl, more folded charred tortillas and lime wedges lie on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

200g / 7 oz chipotle in adobo (the chillis plus sauce)

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)

2 cups chicken stock/broth, low sodium

2 bay leaves (fresh or dried)

1 tsp cooking/kosher salt

3 x 420g / 16 oz canned butter beans or lima beans (or other of choice)

1 tbsp dried oregano

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp allspice powder

Instructions

Step 1: Preheat your oven to 180°C/350°F (160°C fan).

Step 2: Puree the chipotle in adobo until smooth using a stick blender or similar.

Step 3: Sprinkle the pork all over with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp cumin powder.

Step 4: Heat all the olive oil in a large oven-proof pot over high heat. Brown the pork pieces in two batches, about 1 minute each side, then remove onto a plate.

Step 5: Reduce heat to medium. If the pot looks dry, add 1 tbsp olive oil. Sauté onion, garlic, dried oregano, cumin powder, coriander powder, and allspice powder for 3 minutes until fragrant.

Step 6: Add tomato paste and cook it off for 2 minutes, then stir in the chipotle puree and cook for another 2 minutes.

Step 7: Add orange juice, chicken stock, bay leaves, and 1 tsp salt. Stir well and bring the liquid to a simmer.

Step 8: Return the pork to the pot, arranging it so it’s mostly submerged. Cover with a lid and place the pot in the oven for 2 hours to slow cook.

Step 9: Remove the lid, add the drained beans, and return the pot to the oven uncovered for 30 minutes to caramelize the surface and finish cooking. The pork should be fork-tender.

Step 10: Serve the pork and beans like a stew over Mexican red rice, with warm tortillas for dunking, or in tacos topped with finely chopped white onion, fresh coriander/cilantro, avocado slices, and a squeeze of lime.

Tips & Variations

For milder heat, reduce the amount of chipotle or remove seeds before blending.

Use homemade chicken stock for richer flavor.

Swap butter beans with black beans or pinto beans for different textures.

Try cooking the pork in a slow cooker on low for 6-8 hours as an alternative method.

For extra smoky flavor, add a smoked paprika pinch along with the spices.

FAQs

Can I use a different cut of pork?

Yes, pork shoulder is ideal for slow cooking because it becomes tender and flavorful, but pork butt or picnic roast can be used as alternatives.

How spicy is this dish?

The chipotle in adobo adds a smoky medium heat. Adjust the amount used to suit your spice preference, or remove seeds from the chipotle for milder flavor.