Description
This Mexican Chipotle Pork and Beans recipe features tender pork shoulder slow-cooked with smoky chipotle peppers in adobo, aromatic spices, and creamy butter beans. The dish is rich, flavorful, and perfect for serving as a hearty stew over Mexican rice or in tacos with fresh toppings like cilantro, avocado, and lime.
Ingredients
Scale
Meat and Marinade
- 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 Puree
- 200g / 7 oz chipotle in adobo (the chillis + sauce)
Cooking Base
- 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
Beans and Spices
- 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
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan assisted) to prepare for slow cooking the pork.
- Prepare Chipotle Puree: Using a stick blender or similar, puree the chipotle in adobo until smooth for a rich smoky sauce base.
- Season Pork: Sprinkle the pork pieces all over with salt, black pepper, and cumin powder to add initial flavor.
- Brown Pork: Heat all the olive oil in a large oven-proof pot over high heat. Brown the pork in two batches, about 1 minute per side, then remove and set aside on a plate.
- Sauté Aromatics: Reduce heat to medium. If the pot appears dry, add 1 tbsp olive oil. Sauté finely chopped onion, minced garlic, oregano, cumin, coriander, and allspice for 3 minutes to release their flavors.
- Cook Tomato and Chipotle: Add tomato paste to the pot and cook for 2 minutes to develop a rich base. Stir in the pureed chipotle and cook for an additional 2 minutes to meld flavors.
- Slow Cook Pork: Add the orange juice, chicken stock, bay leaves, additional salt, and stir to combine. Return pork pieces to the pot, arranging them so they are as submerged as possible. Cover with a lid and place the pot in the oven for 2 hours allowing the pork to become tender and flavorful.
- Add Beans and Finish Cooking: After 2 hours, remove the lid and add the drained canned beans. Return the pot to the oven, uncovered, for another 30 minutes to caramelize the surface and allow the beans to absorb flavors. The pork should be fork-tender at this point.
- Serve: Serve this rich stew over Mexican red rice or with warm tortillas for dipping. Alternatively, make tacos garnished with finely chopped white onion, fresh cilantro, avocado slices, and a squeeze of lime for a vibrant meal.
Notes
- Note 1: Use skinless, boneless pork shoulder for best texture and even cooking.
- Note 2: Adjust chipotle in adobo amount based on your preferred spiciness level.
- Note 3: Use fresh orange juice rather than sweetened reconstituted juice for authentic flavor.
- Note 4: Butter beans or lima beans work well, but any hearty canned beans can be substituted.
- Note 5: This recipe can be adapted for slow cookers or stovetop by adjusting cooking times and liquid levels accordingly.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican pork recipe, chipotle pork stew, slow cooked pork, pork and beans, chipotle in adobo, Mexican dinner, oven baked pork
