Mexican Chipotle Pork Beans

Mexican Chipotle Pork and Beans

This food is me on a plate. Well, in a pot. Hunks of juicy meat that’s so tender, it’s barely holding together when you scoop it out. A bold sauce that’s spicy, tangy and deeply savoury. Big creamy beans littered throughout that’s absorbed the flavour of the sauce, making beans tastier and dreamier than you ever imagined possible. That it’s straightforward to make is a (big) bonus. It’s just like making a stew. In fact, that’s my favourite way to serve this – ladled into bowls like stew, except with tortillas on the side for dunking instead of serving it over the usual mash!

Ingredients in Mexican Chipotle Pork and Bean

Here’s what you need to make big pot of Mexican deliciousness!

Seasoned pork

This dish is made with pork shoulder which is an economical tough cut of meat that needs to be slow cooked to fall-apart tenderness. I just use cumin to flavour it before searing because the pork absorbs so much flavour while it’s slow cooking, it really doesn’t need much on the surface!

The chipotle sauce (and beans!)

And here’s what you need to make the rich chipotle sauce that the pork is braised in. Flavour to the max!!

Chipotle in adobo (photo below) – The hero ingredient, I adore this Mexican sauce! It’s made with chipotles which are rehydrated and canned in a tangy, spicy red sauce that packs a load of flavour. (Chipotles are smoked, dried jalapeños).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 and to make a smooth sauce.Where to find it – Those of you in the States are lucky enough to find chipotle in adobo virtually “everywhere”! In Australia – find it in the Mexican aisle of large grocery stores (Coles, Woolies), Harris Farms, as well as independent grocers. I use La Morena which I buy from Harris Farms – $3.29 for 200g/7 oz (we use the whole can). Butter beans (aka lima beans) – The big, fat, meaty beans you always see at the store that you wonder what to do with. Well, now you know! 😂 Feel free to substitute with other beans, though I do think creamy beans work better than smaller, firm ones like black beans, chickpeas etc.Why canned instead of dried beans? I find that the cook time for dried beans (especially large ones like butter beans) can vary quite drastically depending on the age, size and quality of the beans. Which means for dishes like this, sometimes the beans are done before the pork is, sometimes they are still hard when the pork is done. It’s not too bad pulling the pork out and leaving the beans to cook for longer. But it is a pain to take the beans out to continue cooking the pork! So, canned is my preference here. Orange juice – Yes! A secret ingredient used in Mexican cooking to add sweetness and more flavour than just adding sugar into things (eg carnitas, fajitas). Doesn’t make it taste orangey because once it’s slow cooked, the flavour completely transforms. Chicken stock – For the braising liquid. Low sodium please, otherwise your dish might end up too salty. Tomato paste – For flavour and thickening. It’s sautéed to cook out the raw, sour flavour before mixing into the braising liquid. Herbs and spices – Nothing unusual here! Oregano, coriander, allspice, bay leaves. Onion and garlic – Flavour base.

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 and to make a smooth sauce. Where to find it – Those of you in the States are lucky enough to find chipotle in adobo virtually “everywhere”! In Australia – find it in the Mexican aisle of large grocery stores (Coles, Woolies), Harris Farms, as well as independent grocers. I use La Morena which I buy from Harris Farms – $3.29 for 200g/7 oz (we use the whole can). Why canned instead of dried beans? I find that the cook time for dried beans (especially large ones like butter beans) can vary quite drastically depending on the age, size and quality of the beans. Which means for dishes like this, sometimes the beans are done before the pork is, sometimes they are still hard when the pork is done. It’s not too bad pulling the pork out and leaving the beans to cook for longer. But it is a pain to take the beans out to continue cooking the pork! So, canned is my preference here.

How to make Chipotle pork and beans

This recipe starts off by searing the pork on the stove before transferring to the oven to braise until the pork is fall-apart tender, giving the sauce time to develop fabulous deep, savoury flavour. And that’s it! To serve, just scoop up pieces of pork and beans, and ladle into bowls or onto a plate for serving. See below for ways to eat this pot of fall-apart-spicy-meaty-beany deliciousness! Next, cook off the tomato paste followed by the pureed chipotle in adobo. Cooking off pastes is a great flavour trick as it intensifies flavour as well as taking off the raw, sour edge. It also depends the savoury flavour so you get more out of less! Give it all a good mix then place the pork in, along with any juices pooled on the plate (never waste free flavour!). Arrange the pork as best you can so they are submerged under the liquid. But don’t worry if there’s some of the surface poking above because it will steam-cook and also the pork will shrink as it cooks so it will eventually sink below the surface. Other cook methods – 6 hours in a slow cooker on low or 2 hours on the stove. If you used your slow cooker or the stove, I do recommend doing this final step in the oven because the caramelising of the surface does add extra flavour!

How to serve Chipotle Pork and Beans

As I mentioned at the beginning, my favourite way. to serve Chipotle Pork and Beans is in a bowl like stew. Just use a spoon or fork to cut off bits of pork (which takes barely a touch!) then get a big scoop with beans and plenty of sauce. I like to add a bit of avocado and sprinkle of coriander/cilantro for freshness, and tortillas for dunking / bowl mopping is essential in my world. Having said that, here are some other options – all dish worthy! So many possibilities! What do you think? Which serving option appeals to you? – Nagi x