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Mexican Chipotle Pork and Beans
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Prep Time
15m
Cook Time
2h 50m
Total Time
3h 5m
This Mexican Chipotle Pork and Beans recipe features tender pork shoulder combined with a smoky chipotle sauce, buttery beans, and a blend of aromatic spices. The result is a hearty and flavorful dish that will satisfy any craving for delicious Mexican comfort food.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Pork
Sauce
Dried Herbs & Spices
Steps
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Notes
1. Pork shoulder – Tough cut of meat made for slow cooking into fall apart submission. Chuck beef and boneless beef ribs will also work great!
2. 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.
3. 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.
4. Beans –I realise butter beans are not authentic but I love how big and meaty they are, it justworks 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.
5. 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.
6. Store in the fridge for 4 days, or freezer for 3 months.
Nutrition per serving assuming 8.
2. 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.
3. 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.
4. Beans –I realise butter beans are not authentic but I love how big and meaty they are, it justworks 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.
5. 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.
6. Store in the fridge for 4 days, or freezer for 3 months.
Nutrition per serving assuming 8.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories880kcal44%
-
Fat33g1%
-
Saturated Fat10g0%
-
Carbohydrates42g2%
-
Fiber10g0%
-
Sugar10g0%
-
Protein88g4%
-
Cholesterol220mg11%
-
Sodium1,144mg57%
Percent Daily Values are based on a 2,000 calorie diet.